I have to say I love egg salad. I’ve been on a mission to find a way to make a healthy version.
I made this recipe a couple days ago and its so good! And to be honest, there really isn’t anything super special about this recipe. It’s just egg salad, but that’s what makes it perfect?
To increase the protein in this recipe I added full-fat Greek yogurt to the egg salad.
I like to get, at the very least, 25 g of protein at every meal. So adding in a little extra never hurt anyone.
This egg salad will keep you full when you eat with fibrous veggies to it. Below I have added some suggestions to bulk up the fiber (fiber keeps you full, turns off hunger hormones, and supports digestion and gut health).
HERE’S YOUR MACRO BREAKDOWN
PROTEIN | eggs + Greek yogurt
FAT | egg yolks + mayo
FIBER | not really anything – you definitely need to pair this with lots of raw veggies and/or high fiber crackers so you can get your fiber on.
- 6 hard boiled eggs chopped
- ⅓ c 2% or 4% Greek yogurt
- 3 Tbsp mayo
- 1 tsp Dijon
- 2 Tbsp finely chopped pickle
- 2 Tbsp finely chopped onion
- ½ tsp pickle juice
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp dill
Mix all ingredients everything together.
Eat with chopped veggies, crackers, or on a piece of sprouted bread.
Add ¼-1/2 avocado for the fiber!
I used Chosen Mayo Avocado Oil Mayo. I like this mayo because it’s super clean with out all the added junk most Mayo’s contain.
Another Mayo I love and is super clean is Primal Kitchen Avocado Mayo.
Avocado Oil, Organic Cage-Free Eggs, Organic Egg Yolks, Organic Vinegar, Sea Salt, Rosemary Extract.