Protein Packed: Yogurt Egg Salad For A Quick Breakfast Or Lunch

Ingredients:

+ 6 hard-boiled eggs, peeled and chopped (I love using my dash hard boiled egg cooker)
+ 1/2 cup grass fed greek yogurt
+ 2 tablespoons avocado oil mayonnaise
+ 1 tablespoon dijon mustard
+ 1/4 cup chopped celery (optional)
+ 1/4 cup chopped red onion (optional)
+ 1 tablespoon fresh chives, chopped
+ 1 tablespoon fresh dill, chopped (optional)
+ Salt and pepper to taste
+ 1/4 tsp Turmeric (Optional)

Instructions:

1. Hard-Boil the Eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat to simmer and cook for 10-12 minutes. Transfer eggs to an ice bath to cool, then peel and chop or if you prefer, use the Dash Egg Cooker and then transfer to the ice bath.
2. Prepare the Dressing: In a bowl, mix together Greek yogurt, mayonnaise, and Dijon mustard until well combined. Adjust the proportions to achieve your desired creaminess.
3. Combine Ingredients: In a larger bowl, gently fold the chopped eggs into the yogurt dressing. Add fresh chives, and optionally, add chopped celery and red onion. Mix until all ingredients are evenly coated with the dressing.
4. Season to Taste: Season the yogurt egg salad with salt and pepper. Taste and adjust seasoning according to your preference. You can also sprinkle in some tumeric for anti inflammatory benefits but it will alter the taste a bit. If you don’t love it feel free to leave it out.
5. Chill and Serve: Refrigerate the yogurt egg salad for at least 30 minutes before serving. This allows the flavors to meld. Serve on my favorite (flax bread), whole-grain bread, crackers, or on a bed of fresh greens for a light and delicious low carb meal.

Click (here) recipe for my go to flax bread recipe.

Shop my kitchen – In this post:

+ Dash Egg Cooker
+ Glass Food Storage Containers
+ Celtic salt