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Main mealLow carb, high fatVegetarianBalancedKetogenicEggs€

Refreshing Egg Salad with Greek Yogurt and Crunchy Celery

Name: Refreshing Egg Salad with Greek Yogurt and Crunchy Celery
Prep time: 13 min
Cook time: 10 min
Total time: 23 min
Yield: 4
Ingredients: 6 piece Eggs, Grade A, Large, egg whole; 1 stalk Celery, raw; 2 medium Green onion, (scallion), bulb and greens, root removed, raw; 1 tbsp Chives, raw; 0.5 tsp Spices, pepper, red or cayenne; 60 g Yogurt, Greek, plain, whole milk; 1 tbsp LIGHT MAYO, LIGHT; 1 tsp Mustard, prepared, yellow; 1 tsp Lemon juice, raw; 0.25 tsp Salt, table, iodized; 1 pinch Spices, pepper, black

A nutritious and creamy egg salad made with Greek yogurt for more protein and fewer calories. A perfect egg salad recipe that's light, crunchy, and full of flavor.

Prep time13 min

Cook time10 min

Total time23 min

Servings4

Recipe

For the salad

Eggs, Grade A, Large, egg whole6 pieceCelery, raw1 stalkGreen onion, (scallion), bulb and greens, root removed, raw2 mediumChives, raw1 tbspSpices, pepper, red or cayenne0.5 tsp

For the dressing

Yogurt, Greek, plain, whole milk60 gLIGHT MAYO, LIGHT1 tbspMustard, prepared, yellow1 tspLemon juice, raw1 tspSalt, table, iodized0.25 tspSpices, pepper, black1 pinch

Saucepan for boiling eggsMedium-sized bowlFork or knife for cutting eggs

Per servingTotal

Calories:137.1 kcal548.4 kcal

Protein:11.2 g44.6 g

Carbohydrates:2.9 g11.4 g

Fiber:0.7 g2.7 g

Water:91.4 ml365.5 ml

Fat:8.8 g35.3 g

Micronutrients

Sugar:1.6 g6.5 g

Saturated fat:2.8 g11 g

Cholesterol:281 mg1123.8 mg

Sodium:255.8 mg1023 mg

Potassium:196 mg783.8 mg

Calcium:71.1 mg284.4 mg

Iron:1.6 mg6.2 mg

Magnesium:16.5 mg66 mg

Zinc:1.1 mg4.5 mg

Phosphorus:178.8 mg715.3 mg

Vitamin C:3.5 mg13.8 mg

Vitamin A:143.8 µg575.1 µg

Vitamin D:1.5 µg6 µg

Vitamin B12:0.8 µg3.1 µg

Instructions

1Place the eggs in a saucepan with cold water. Once the water comes to a boil, cook for exactly 9 minutes for perfectly hard-boiled eggs. Then immediately transfer them to an ice bath to stop the cooking and make peeling easier.
2Peel the cooled eggs and cut them into cubes. For a better texture, lightly mash part of the eggs with a fork, leaving the rest in larger pieces.
3In a larger bowl, prepare the dressing: mix the Greek yogurt, mayonnaise, mustard, lemon juice, salt and pepper. Stir well until the mixture becomes completely smooth.
4Add the chopped eggs, celery and spring onion to the bowl with the dressing. Gently mix everything together so the ingredients combine evenly, without the eggs becoming too mushy.
5Taste the salad and add a little more salt or lemon juice if needed.
6Before serving, sprinkle with fresh chives and a pinch of ground paprika. Serve on whole-grain bread, in lettuce leaves, or as a standalone dish.

Nutritional benefits

Thanks to the combination of eggs and Greek yogurt, this meal provides high-quality protein, which is key for tissue repair and maintaining muscle mass.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.