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.
Ingredients
Scale
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)
Instructions
- Boil the eggs: Place the eggs in boiling water and cook them for 10 minutes until fully hard-boiled.
- Peel and chop eggs: Cool the eggs slightly, peel off the shells, then chop them into bite-sized pieces.
- Prepare the dressing: In a bowl, mix together plain non-fat Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper until well combined.
- Add fresh ingredients to dressing: Chop the celery stalks, parsley, and dill; stir them into the yogurt dressing mixture.
- Combine eggs with dressing: Add the chopped eggs into the dressing and thoroughly fold to evenly coat all the egg pieces.
- Prepare vegetables: Halve the cherry tomatoes, slice the red onion and avocado, and set them aside.
- 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.
- Prevent avocado browning: Squeeze fresh lemon juice over the avocado slices to help maintain their vibrant color and prevent browning.
- 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
