INGREDIENTS
- 12 eggs, boiled
- 1/3 c nonfat Greek yogurt or cottage cheese
- 2 T honey mustard
- 1 T apple cider vinegar
- 4 green onions, chopped (optional)
- 2 T sweet pickle relish
- 1/4 - 1/2 tsp red pepper flakes (amount depends on your heat preference)
- 1/2 tsp each salt & pepper
STEPS
- Mash eggs with a pastry cutter in a large bowl.
- Add all other ingredients and stir well. Store in the fridge. Good for a week. Makes 3 - 1 cup servings.
- Top with hot honey while serving, if desired but the hot honey taste is in the egg salad without adding the hot honey.
🍑 Nourishment Breakdown
Serves 3
Macros per 1 cup:
Calories: 330 | Fat: 18g | Carb: 5g | Protein: 30g
PROTEIN eggs, yogurt/cottage cheese
FAT eggs (yolks)
FIBER relish, onion
CARB/STARCH some in sweet relish, honey mustard, hot honey if adding to the top
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