Easy, Healthy Egg Salad
Author: Whitney English
Recipe type: Side, Lunch, Snack
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 2
- 6 Eggs
- 2 T. Fat Free Greek Yogurt
- 1 tsp. Extra Virgin Olive Oil
- ½ T. White Vinegar
- ¼ tsp. Salt
- ¼ tsp. Smoked Paprika
- Pepper to taste
- Place eggs in a pot and cover with water. Add a splash of vinegar and salt.
- Bring water to boil. Once boiling, turn off the heat and cover your pot. Let the eggs sit in the hot water for 10 minutes.
- Drain the pot and rinse eggs with cold water. You can either make the egg salad immediately, or refrigerate your hardboiled eggs for later use.
- Peel eggs. Remove the yolk from 4 of the eggs. Roughly dice the 2 eggs and 4 egg whites.
- Add the remaining ingredients to your eggs.
- Enjoy as is or add to a sandwich or salad!
Serving size: ½ Calories: 130 Fat: 7.5 Carbohydrates: 1 Sugar: 0 Protein: 13
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/03/easy-healthy-egg-salad-recipe.html
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