Egg Salad
With fresh dill, crunchy celery, and Greek yogurt, this simple egg salad recipe is creamy, flavorful, and packed with protein. An easy lunch!
Foto: Well Plated
Ingredients
3 servings
- 6 hard cooked eggs (2 of the whites-only; 4 whole eggs)
- ¾ cup diced celery (about 3 medium stalks)
- ¼ cup plain non-fat Greek yogurt
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh dill
- Whole grain bread (toasted (for 4 open faced sandwiches))
- Arugula (tomato, additional chopped fresh dill)
Steps
-
Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
-
Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.
Nutrition Facts (per serving)
125
kkal
Protein
11g
(55%)
Carbs
2g
(10%)
Fat
7g
(35%)
Macronutrients
Calories1256% DV
Protein11g22% DV
Carbs2g1% DV
Fat7g11% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 4.444
Per Serving
Rp 1.481/serving
🏠 Save ~Rp 8.888 compared to buying!
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| hard cooked eggs | 6 | - | - |
| diced celery | 0.75 cup | - | - |
| plain non-fat Greek yogurt | 0.25 cup | Rp 15.000/200g | Rp 4.444 |
| dijon mustard | 1 teaspoon | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| ground black pepper | 0.25 teaspoon | - | - |
| chopped fresh dill | 1 tablespoon | - | - |
| Whole grain bread | - | - | - |
| Arugula | - | - | - |
*Estimated market prices, may vary by region
Source: Well Plated
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