Jen's Healthy Egg Salad

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.

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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


  1. Hard boil eggs for 10 minutes.

  2. Peel the eggs and cut into a rough dice.

  3. Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.

  4. Serve egg salad on toasted bread with tomatoes, arugula & dill, or enjoy atop greens for a healthy salad.

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