Classic Egg Salad

This Classic Egg Salad is creamy, savory, and perfectly balanced with crunchy bits of celery and red onion. The tangy Dijon mustard and lemon juice add a refreshing zing, while Greek yogurt or mayonnaise gives the salad its creamy texture. Perfect as a sandwich filler, salad topping, or served over lettuce, this dish is simple yet satisfying, making it a versatile and nourishing option for lunch or a light dinner.

For a Serving Size of Two:

Ingredients:

• 4 large boiled eggs (peeled and chopped)
• 40 grams finely chopped celery
• 30 grams finely chopped red onion
• 50 grams Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• Lettuce leaves

Procedure:

• Boil the eggs in water for about 8-10 minutes, then cool them under cold running water, peel, and chop them into small pieces.
• In a mixing bowl, add the chopped eggs, finely chopped celery, and red onion.
• In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste.
• Pour the dressing over the egg mixture and gently mix until all ingredients are well-coated.
• Garnish with fresh parsley or chives and serve over lettuce leaves or as a sandwich filling with whole grain bread.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g