Description
This Low-Calorie High-Protein Egg Salad is a luxurious yet healthy dish that combines creamy yolks with Greek yogurt, Dijon mustard, and fresh vegetables for a satisfying meal that supports a lean lifestyle.
Ingredients
Scale
6–8 large Pasture-Raised Eggs
1/2 cup Plain Non-Fat Greek Yogurt
1 tablespoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
2 tablespoons Fresh Chives or Dill, finely minced
1/4 cup Celery, diced
Sea Salt & Black Pepper, to taste
A pinch Smoked Paprika
Instructions
- Place your eggs in a single layer in a saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil, then immediately remove from heat, cover, and let sit for exactly 9 to 10 minutes
- Prepare a bowl with cold water and plenty of ice. Transfer the eggs to the ice bath immediately after the timer goes off
- Once cooled, peel the eggs and dice them into uniform pieces
- In a separate bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, black pepper, and smoked paprika
- Gently fold the diced eggs, celery, and fresh herbs into the dressing using a spatula
- Taste and adjust the salt or acidity as needed before serving
Notes
Incorporate a small amount of Greek yogurt into the yolks separately first for a luxurious consistency.
Use fresh herbs instead of dried for better flavor.
Let the salad chill in the refrigerator for 30 minutes before serving for improved flavor melding.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185 kcal
- Sugar: 2g
- Sodium: To taste
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg