High protein for the win!
The southern recipe with a healthier twist! I love egg salad, and I love the traditional way of making it; however, I do enjoy making a traditional dish a little lighter on calories without missing on the flavor. I simply topped a piece of whole wheat toast with the egg salad one spoonful at a time and enjoyed every bite. You could easily split this up into two servings or even turn this into a party dish by doubling the recipe. If you do, I suggest making regular egg salad sandwiches and simply cutting them into fourths for everyone to enjoy a few bites as an appetizer.
I know, typically, people use sweet salad cubes in this recipe; however, if you are trying to keep it light, I suggest cutting up a dill pickle and adding it in the mix. Just to give a little crunch without the sugar. I used dijon mustard in this, but you can switch to regular mustard if you prefer. I like both and enjoy mixing it up every now and then!
Ingredients
3 eggs (boiled, peeled and chopped)
3oz plain greek yogurt
2 tbsp dijon mustard (or regular mustard)
1-2 tbsp fresh dill
optional: salt and pepper to taste
Directions
Step 1 Boil, peel and chop your eggs.
Step 2
Mix all ingredients together and store in the fridge!
Nutrition Facts (entire recipe) Calories: 275 Carbs: 5g Fat: 15g Protein: 28g
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