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?
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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.Print
- 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.