Wholesome Nostalgia: A Healthier Egg Salad Upgrade

There’s something comforting about a classic egg salad, bringing back the memories of picnics, family gatherings, and simple lunches. My mother in law recently made traditional deviled eggs and it got me craving egg salad. Then got me thinking… “How do I fluff it with veggies and make it a little more weight loss friendly without sacrificing on flavor and texture.

Enter the revamped egg salad that seamlessly combines nostalgia, nutrition, and convenience. In this recipe, we’ll explore an egg salad that not only maintains the textures and flavors of your childhood favorite but also enhances it with the goodness of avocado and Greek yogurt, bringing in more fiber and protein.

The best part? It’s incredibly easy to make, requires minimal prep and cook time, and is perfect for weekly meal prep.

Instructions:

1. Prepare the Eggs:
   • Hard-boil five eggs and let them cool before peeling and chopping them into bite-sized pieces.
2. Chop the Avocado:
   • In a medium mixing bowl, chop a ripe avocado into 1 inch chunks. Avocado not only adds a creamy texture but also boosts the salad’s fiber content.
3. Add Greek Yogurt:
   • Incorporate a quarter-a half cup of Greek yogurt into the mashed avocado. Greek yogurt not only enhances creaminess but also introduces a protein-packed element to the dish.
4. Mix in the Mustard:
   • Add one-two tablespoons of Dijon mustard for a tangy kick that complements the richness of the avocado and yogurt.
5. Incorporate Vegetables:
   • Stir in the finely chopped red onion, carrots and/or celery, and garlic for a satisfying crunch, flavor, and added nutritional value.
6. Season to Taste:
   • Season the mixture with salt and pepper and lemon to suit your taste preferences.
7. Combine Ingredients:
   • Gently fold in the chopped hard-boiled eggs, ensuring an even distribution of flavors and textures.
8. Serve:
   • Option to allow the egg salad to chill in the refrigerator for at least 30 minutes before serving. This helps meld the flavors and enhances the overall experience. You can serve right away too!

Benefits:

• Avocado for Fiber: Avocado not only contributes to the creaminess but also adds dietary fiber, promoting a healthier digestive system.
• Greek Yogurt for Protein: Greek yogurt is an excellent source of protein, making this egg salad a more substantial and satisfying meal.
• Maintains Nostalgia: The blend of familiar textures and flavors ensures that this upgraded egg salad remains a nostalgic treat.
• Quick and Easy Preparation: With minimal prep and cook time, this recipe is perfect for those busy days when you crave a nutritious and delicious meal without the fuss.
• Ideal for Weekly Meal Prep: Make a batch of this healthier egg salad at the beginning of the week, and enjoy it as a quick lunch or snack throughout the week.

Say goodbye to the guilt associated with indulging in classic egg salad. This revamped version offers a healthier twist without sacrificing the essence of the dish. Packed with fiber from avocado and protein from Greek yogurt, this recipe is a testament to the fact that wholesome eating can indeed be delicious and convenient. Give it a try and let the upgraded egg salad become your new go-to for satisfying cravings and nourishing your body.

What you Need:

• Eggs
• Avocado
• Greek Yogurt
• Dijon Mustard
• Vegetables of Choice like: carrots, celery, spinach, etc.
• Red Onion
• Lemon
• Garlic
• Salt and Pepper
• Optional: Toast or Crackers to serve

Wholesome Nostalgia: A Healthier Egg Salad Upgrade

Recipe by Leena AbedCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking timeminutes

Calories

368

kcal

Protein

22

grams

Fiber

6

grams

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Ingredients

• 5 eggs, hard boiled

• 1 avocado, ripe

• 1/4 cup greek yogurt

• 1 red onion, chopped

• 1 cup carrots, chopped

• 2 cloves garlic, minced

• 2 tbsp lemon juice

• 1-2 tbsp dijon mustard

• optional: 1/2 cup spinach

• optional: bread of choice for serving

• salt and pepper to taste

Directions

• Hard-boil eggs. While the eggs are boiling prepare vegetables by chopping carrots, garlic, and onion finely. Add to a medium mixing bowl
• When eggs are done boiling, allow to cool, then peel and chop. Add to the bowl with vegetables.
• Mix in greek yogurt, mustard, lemon, and salt and pepper. Mix until well combined. Taste and adjust seasonings as needed.
• Serve over high fiber toast or with crackers! Enjoy!

Recipe Video

Notes

• I use One Mighty Mill Bread for a high fiber and higher protein, whole food option.
• For more follow me on Instagram.