Herbed Egg Salad
A light, creamy egg salad infused with fresh herbs, served on whole-grain toast or lettuce wraps for a slow-release energy boost without heaviness.
Ingredients
- 6 large eggs
- 1/4 cup low-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 small celery stalk, finely diced (about 1/4 cup)
- 1 green onion, thinly sliced
- Salt and black pepper to taste
- 4 slices whole-grain bread or large lettuce leaves, for serving
Instructions
- Place the eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9-10 minutes. Transfer to an ice bath to cool, then peel and chop the eggs coarsely.
- In a medium bowl, mix the Greek yogurt, Dijon mustard, dill, parsley, celery, and green onion until well combined.
- Gently fold in the chopped eggs. Season with salt and pepper to taste. Let it sit for 5 minutes to allow flavors to meld.
- Serve the salad on toasted whole-grain bread or wrapped in lettuce leaves. Portion for two: about 1.5 cups salad total, divided evenly.
Recipe Variations
- Cucumber Twist: Add 1/2 diced cucumber for extra crunch and hydration, keeping it light and refreshing.
- Radish Kick: Mix in 1/4 cup thinly sliced radishes for a mild peppery note without heat.
- Avocado Creaminess: Swap half the yogurt for mashed avocado for a richer texture, still low-fat overall.
Notes
- This recipe avoids high-glycemic ingredients for steady blood sugar; the eggs and yogurt provide protein and healthy fats.
- Prep time: 15 minutes. No cooking beyond boiling eggs keeps it simple.
- Store leftovers in the fridge for up to 2 days.
Calories Estimate
Approximately 280 calories per serving (for two portions total: ~560 calories). Based on standard nutritional data; eggs contribute most of the calories with balanced protein.
oneliner: light herbed egg salad with dill parsley celery green onion on whole grain toast, fresh and creamy vegetarian dish