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Recipe Card

The Meal-Prep Egg Salad I Make Every Week — Greek Yogurt Egg Salad

Preview of The Meal-Prep Egg Salad I Make Every Week — Greek Yogurt Egg Salad
Prep
10 min
Cook
10 min
Total
20 min
Serves
6
Calories
84 kcal
Carbs
3.00 g

Ingredients

  • 5 pieceshard boiled eggs
  • 1/3 cupGreek yogurt (OR mayo, if you prefer)
  • 1 tablespoonDijon mustard
  • 1 teaspoonwhite wine vinegar
  • 1/4 teaspoonpaprika
  • —salt and pepper to taste
  • 1/4 cupchopped celery
  • 1 smallred onion (finely chopped)
  • 2 tablespoonschopped fresh herbs (parsley, chives and dill are all delicious)

Instructions

  1. 1

    Mash eggs: Place peeled eggs, yogurt/mayo, mustard, vinegar, paprika, salt and pepper in a medium bowl. Mash with a fork until creamy.

  2. 2

    Finish: Stir remaining ingredients through egg mixture. Depending on the size of your eggs, you might have to add a tablespoon or two of yogurt/mayo in the end. Keep in the fridge in an airtight container for up to 2-3 days.