LIGHTENED UP EGG SALAD | healthy recipe with Greek Yogurt (No Mayo!)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch and is low in calories.

onion

🥗Healthier: green onion

💰Cheaper: chives

Green onion has a milder flavor and is often cheaper.

Take the eggs out of the fridge 15 minutes before cooking to prevent cracking.

Bring a pot of water to a boil.

Carefully drop the eggs into the pot one at a time, ensuring they fit in a single layer.

Cook the eggs for 9 to 12 minutes, depending on desired doneness (10 minutes preferred).

Transfer the eggs to a bowl of ice water and let them sit for 10 minutes to cool before peeling.

Chop the eggs into chunky pieces by cutting them in half, then into thirds, and then back the other way into thirds again.

Dice 1 red onion into fine pieces using a tic-tac-toe cutting method.

Dice 2 tablespoons of celery by trimming, cutting into strips, and then dicing.

Chop 2 tablespoons of fresh parsley or other herbs like dill or chives.

In a bowl, combine chopped eggs, diced onion, diced celery, chopped parsley, Greek yogurt, lemon juice, salt, and pepper.

Gently toss all ingredients together until well mixed.

Transfer the egg salad to an airtight container for meal prep, where it will last in the fridge for 3 to 4 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens