Healthy Egg Salad Bowls Recipe

Introduction

This Healthy Egg Salad Bowls recipe is a delightful twist on classic egg salad, featuring creamy Greek yogurt and fresh herbs for a light and nutritious meal. Perfect for lunch or a quick snack, these bowls are packed with vibrant vegetables and wholesome flavors.

Ingredients

• 6 hard-boiled eggs
• 1/3 cup plain non-fat Greek yogurt
• 2 tsp dijon mustard
• 3 celery stalks, chopped
• ½ tsp lemon zest
• 1 tsp fresh lemon juice
• 1 tbsp parsley, chopped
• 1 tbsp dill
• ½ tsp salt
• ¼ tsp black pepper
• 9 oz cherry tomatoes (250g), halved
• ½ red onion, sliced
• 1 avocado, sliced

Instructions

1. Step 1: Cook the eggs in boiling water for 10 minutes until hard-boiled.
2. Step 2: Peel the eggs and chop them into bite-sized pieces.
3. Step 3: In a bowl, mix together the Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper.
4. Step 4: Chop the celery, parsley, and dill, then stir them into the yogurt mixture.
5. Step 5: Add the chopped eggs to the dressing and mix well to combine.
6. Step 6: Halve the cherry tomatoes, slice the red onion and avocado.
7. Step 7: Arrange the tomatoes, onion, and avocado separately into serving bowls or containers, then add the egg salad on the side.
8. Step 8: Squeeze fresh lemon juice over the avocado slices to prevent browning.
9. Step 9: Refrigerate the assembled bowls for up to 3-4 days.

Tips & Variations

• For extra crunch, add chopped cucumbers or radishes to the egg salad mixture.
• Substitute fresh dill for tarragon or chives for a different herb flavor.
• Use avocado oil or extra virgin olive oil instead of Greek yogurt for a richer texture.
• Serve over a bed of mixed greens for a more filling salad bowl.

Storage

Store the egg salad bowls in airtight containers in the refrigerator for up to 3-4 days. Keep the avocado and tomatoes separate if possible, and add them just before serving to maintain freshness. To reheat, allow the egg salad to come to room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad ahead of time?

Yes, the egg salad can be prepared up to 3 days in advance and stored in the refrigerator. Add fresh vegetables like avocado just before serving to keep them fresh.

What can I use if I don’t have Greek yogurt?

You can substitute plain Greek yogurt with mayonnaise or a mixture of sour cream and a little lemon juice for a similar creamy texture and flavor.

Healthy Egg Salad Bowls Recipe

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★★★★★

4.7 from 68 reviews

• Author: Rafael
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Diet: Low Fat

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Description

A light and healthy egg salad bowl featuring creamy Greek yogurt, fresh herbs, and crisp vegetables, perfect for a nutritious lunch or snack that’s easy to prepare and full of flavor.

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Ingredients

Scale 1x2x3x

Egg Salad

• 6 hard-boiled eggs
• 1/3 cup plain non-fat Greek yogurt
• 2 tsp Dijon mustard
• 3 celery stalks, chopped
• ½ tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp parsley, chopped
• 1 tbsp dill, chopped

Vegetables

• 9 oz cherry tomatoes (250g), halved
• 0.5 red onion, sliced
• 1 avocado, sliced
• 1 tsp fresh lemon juice (for avocado)

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Instructions

1. Boil the eggs: Place the eggs in boiling water and cook them for 10 minutes until fully hard-boiled.
2. Peel and chop eggs: Cool the eggs slightly, peel off the shells, then chop them into bite-sized pieces.
3. Prepare the dressing: In a bowl, mix together plain non-fat Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper until well combined.
4. Add fresh ingredients to dressing: Chop the celery stalks, parsley, and dill; stir them into the yogurt dressing mixture.
5. Combine eggs with dressing: Add the chopped eggs into the dressing and thoroughly fold to evenly coat all the egg pieces.
6. Prepare vegetables: Halve the cherry tomatoes, slice the red onion and avocado, and set them aside.
7. Assemble bowls: Distribute the cherry tomatoes, red onion, and avocado slices evenly into food containers or serving bowls, then top with the egg salad mixture.
8. Prevent avocado browning: Squeeze fresh lemon juice over the avocado slices to help maintain their vibrant color and prevent browning.
9. Storage: Refrigerate the prepared egg salad bowls and consume within 3 to 4 days for best freshness and taste.

Notes

• Use fresh herbs for maximum flavor; dried herbs will alter the taste.
• Peel eggs carefully to keep them intact for a better texture.
• You can substitute Greek yogurt with mayonnaise if preferred, but this will increase calories and fat.
• If you want to make it vegan, replace eggs with mashed chickpeas and yogurt with a vegan alternative.
• Squeeze lemon juice over avocado just before serving to prevent browning and maintain freshness.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling and Mixing
• Cuisine: American

Keywords: Healthy egg salad, Greek yogurt egg salad, low fat salad, easy lunch bowl, egg salad recipe, protein salad, avocado egg salad, fresh herb salad