Description

This Light Egg Salad achieves a perfect balance of creamy texture and bright, zesty flavor. It is a healthier alternative to traditional egg salad, made with protein-rich ingredients and fresh herbs.

Ingredients

Scale

6–8 Large Eggs
1/3 cup Plain Greek Yogurt
1–2 tablespoons Avocado Oil Mayo
1 tablespoon Dijon Mustard
2 stalks Fresh Celery, diced
2 tablespoons Fresh Chives or Dill
1 teaspoon Lemon Juice
to taste Sea Salt & Black Pepper
1/2 teaspoon Honey (Optional)

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Instructions

Boil the eggs for 10-12 minutes
Transfer to an ice bath for 5 minutes
Peel and chop the eggs
Prepare the dressing by whisking together Greek yogurt, avocado oil mayo, Dijon mustard, lemon juice, and honey. Season with salt and pepper
Combine the chopped eggs, celery, and herbs with the dressing
Chill for 30 minutes before serving

Notes

Use pasture-raised eggs for better flavor and nutrition.

For a lighter option, serve in hollowed-out vegetables.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Lunch
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 185 kcal
Sugar: 2 g
Sodium: varies (to taste)
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9.5 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 14 g
Cholesterol: 370 mg