Balanced Egg Salad

A healthier twist on a classic favorite, this recipe brings you a perfectly balanced mix of flavors and textures.

Start with a base of hard-boiled eggs, and instead of mayo, we opt for nonfat Greek yogurt. It's light on fat and rich in protein, adding creaminess to the salad. A zesty kick comes from yellow mustard and apple cider vinegar, providing just the right tang.

For a refreshing twist, consider adding chopped green onions and a touch of fresh dill or dill relish. Season it to perfection with a pinch of salt and pepper. The result is a guilt-free egg salad that's both nutritious and delicious. Enjoy this balanced and satisfying dish in sandwiches, wraps, or on a bed of greens!

INGREDIENTS

• 12 Eggs

• 1/3 c nonfat Greek yogurt (plenty of fat in eggs so I skip Mayo on this one)

• 1-2 T yellow mustard

• 1 T apple cider vinegar

• 4 green onions, chopped (optional)

• 1-2 T fresh dill or dill relish

• 1/2 tsp each salt & pepper

  STEPS

1. Mash eggs with a pastry cutter. Add all other ingredients and stir. Store in the fridge. Good for a week.

   Serving size: 1 cup

Balanced Egg Salad

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Servings: 3

Author: The Peachie Spoon

Prep time: 15 Min: 15 Min

Ingredients

• 1/3 c nonfat Greek yogurt (plenty of fat in eggs so I skip Mayo on this one)
• 1-2 T yellow mustard
• 1 T apple cider vinegar
• 4 green onions, chopped (optional)
• 1-2 T fresh dill or dill relish
• 1/2 tsp each salt & pepper

Steps

1. Mash eggs with a pastry cutter. Add all other ingredients and stir. Store in the fridge. Good for a week.

Nourishment Breakdown

Calories

320

Fat

18 g

Starch/Carbs

3 g

Protein

30 g

PROTEIN eggs, yogurt

FAT eggs 

FIBER relish

CARB/STARCH none

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