Who doesn't enjoy egg salad? This version uses greek yogurt to help amplify the protein. This is a delicious low carb option to have for a satisfying meal! Double the recipe, make ahead and refrigerate for an easy grab and go meal.
Add avocados for extra flavor. Eat alone or with a side of sautéed veggies or on a piece of whole wheat toast for a delicious open-faced sandwich.
Servings: 2
Ingredients:
6 Hard-boiled eggs
2 Celery stalks
Greek plain yogurt non-fat 1/3 cup
Dijon mustard 1 Tbsp
Pickles (non-sweetened) 10 chips
Sea salt 1/4 tsp
Black pepper 1/8 tsp
Dried dill weed 1/4 tsp
Method:
Boil and peel eggs (or get pre-boiled for a quick short-cut)
