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This Egg Salad Recipe Is The Yummiest You’ve Ever Tried

This Egg Salad Recipe Is The Yummiest You've Ever Tried -

If you are a traveler on this great fitness journey, like me, then you’re probably also on the hunt for taste alternatives to your usual sources of protein. I mean, there are only so many times you can eat skinless chicken breast before your tastebuds get bored.

When I first started paying attention to my macro-nutrient (protein, carbs, fats) intake, I lived off of boiled eggs because of their friendly macro count and nutrient value! Eventually, I got bored with the plain boiled egg, but I still wanted to incorporate it into my diet. That’s when I got the idea for this delicious redressing of the humble egg white. In an effort to save my fat intake for other things (like peanut butter!), I skipped the yolk in this recipe to make the dish even more fit-friendly. Another big substitution is that of mayo – which is full of fats. Instead, I used Greek yogurt and avocado to get that creamy texture egg salad deserves. This can be a perfect addition to holiday party meals or as a mid day snack with bread and some greens.

This Egg Salad Recipe Is The Yummiest You've Ever Tried -  This Egg Salad Recipe Is The Yummiest You've Ever Tried -

Serving size: 1/2 cup (makes about 3 servings of 1/2 cup each)

Estimated Nutritional Info Per serving- Calories: 106, Protein: 9.4, Carbs: 9g, Fat: 3.9g

Ingredients:

-6 hard boiled eggs

-1/2 avocado

-1/2 tablespoon dijon or spicy brown mustard

-1/2 tablespoon Greek yogurt (I use 0 Fat Siggi or Chobani plain greek yogurt)

-1 teaspoon fresh lemon juice

-2 medium green onions

-1 medium stalk of celery, chopped

-1/2 teaspoon paprika (use a little less to give a less tinted color to the salad)

-1 pinch of salt and black pepper (to taste)


Directions:

  1. Mash the avocado and place in a large bowl. Add mustard, Greek yogurt, and lemon juice until well combined and creamy.
  2. Slowly stir in all dry seasonings.
  3. Fold in chopped celery and green onions.
  4. Peel boiled eggs and discard hardened yolks. (Feel free to repurpose these if you don’t like food waste, they will hold up in the fridge.) Dice the remaining egg whites.
  5. Fold chopped egg whites into creamy mixture.
  6. Eat your delicious creation!

 

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