This healthier egg salad contains no mayo, and instead uses high-protein Greek yogurt and creamy dijon mustard. Sandwich it between a bagel, on toast, or serve with multi-grain crackers, veggie sticks or lettuce cups!
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Ingredients (1 serving)
2 tbsp non-fat Greek yogurt
1 tbsp dijon mustard
1/8 tsp garlic powder
-Salt, to taste
-Pepper, to taste
1 tbsp sriracha (optional)
Bring a pot of water to a boil. Carefully lower eggs into the pot and cover. Reduce the heat to a simmer and boil for 10 minutes.
Meanwhile, prepare an ice bath and toast your bagel.
When eggs are done, immediately place in ice bath and allow to cool down.
Peel eggs and separate the yolks from the whites. Chop the egg whites and set aside. Place egg yolks, Greek yogurt, dijon mustard, garlic powder, sriracha (if using), salt and pepper in a bowl. Mix until creamy.
Stir in chopped egg whites.
Use as filling for a sandwich or bagel, or serve with wholewheat crackers or veggie sticks. Enjoy!
Using older eggs will result in boiled eggs that are easier to peel.
Feel free to omit garlic powder if it bloats you.
Want to make this dairy-free? Substitute Greek yogurt with any unflavored, unsweetened plant-based yogurt, or try this Avocado Egg Salad recipe instead.