This is a creation by one of my dear friends!
Who doesn’t enjoy egg salad? This version uses greek yogurt to help amplify the protein.
This is a delicious low carb option to have for a satisfying meal! Double the recipe, make ahead and refrigerate for an easy grab and go meal.
Add avocados for extra flavor. Eat alone or with a side of sautéed veggies or on a piece of whole wheat toast for a delicious open-faced sandwich.
Servings: 2
Ingredients:
6 Hard-boiled eggs
2 Celery stalks
Greek plain yogurt non-fat 1/3 cup
Dijon mustard 1 Tbsp
Pickles (non-sweetened) 10 chips
Sea salt 1/4 tsp
Black pepper 1/8 tsp
Dried dill weed 1/4 tsp
Method:
Boil and peel eggs (or get pre-boiled for a quick short-cut)
Chop celery and pickles.
Mix all ingredients into a bowl.
Add salt, black pepper and dill weed.\
Sprinkle with paprika for a pretty finish.
Nutrition (1 serving):
Calories: 231
Fat: 12 g
Carbohydrates: 3 g
Protein: 22 g
Iron: 18.7%
In health,
Richa Mittal MD
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