Description
A simple, high-protein egg salad with fresh dill for extra flavor. Perfect for sandwiches or as a side dish.
Ingredients
Scale
- 6 large eggs
- 1/4 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Hard-boil the eggs for 10 minutes, then cool and peel.
- Chop the eggs into small pieces.
- In a bowl, mix Greek yogurt, Dijon mustard, dill, salt, and pepper.
- Combine the chopped eggs with the yogurt mixture.
- Serve chilled on toast or with greens.
Notes
- Store in the fridge for up to 3 days.
- Adjust salt and pepper to taste.
- Add celery or onions for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 190mg