Snack & breadLunchHigh proteinLow carbGluten-freeVegetarianMeal prep

Greek Yogurt Egg Salad

Name: Greek Yogurt Egg Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3 portions
Ingredients: 6 large eggs; 100g plain greek yogurt; 1 tsp dijon mustard; 1 tbsp chives, chopped; 1/4 tsp salt; 1/4 tsp black pepper; a pinch paprika

No ratings yet

Classic egg salad without the mayo drag. Greek yogurt keeps it creamy and adds protein instead of just fat, and a spoon of mustard gives it the tang mayo usually provides.

Per serving

15g

Protein

160

Calories

Carbs

10g

Fat

3 portions15 min12 min

Ingredients

6 largeeggs
4 ozplain greek yogurt
1 tspdijon mustard
1 tbspchives, chopped
1/4 tspsalt
1/4 tspblack pepper
a pinchpaprika

Steps

1
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 to 12 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel.
3
Chop the peeled eggs into small pieces and place in a mixing bowl.
4
Add the greek yogurt, mustard, chives, salt and pepper. Stir until evenly combined.
5
Sprinkle with paprika before serving. Eat on its own, in a wrap, or over greens.

Try it this way

Swap the dijon mustard for a spoon of curry powder for a different flavor direction.