Get ready for Easter with some key egg recipes guaranteed to get your mouth watering. Keep reading for a simple, easy & healthy egg salad. Follow along Jen’s recipe for a healthy lunch filled with great sources of protein and greens.
Leftover egg salad can be kept in the refrigerator for about 2-3 days. Stir leftovers before serving.
Ready in 15 minutes
Serves 3 people
125 calories per serving (without bread)
4 hard cooked eggs — plus 2 hard cooked egg whites (save the extra yolks for another use or discard)
3/4 cup diced celery — about 3 medium stalks
1/4 cup plain non-fat Greek yogurt
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh dill
Hard boil eggs for 10 minutes.
Peel the eggs and cut into a rough dice.
Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
Serve egg salad on toasted bread with tomatoes, arugula & dill, or enjoy atop greens for a healthy salad.