Healthy Egg Salad

• Vegetarian

• Produce

  • 1 Arugula
  • 3/4 cup Celery
  • 1 tbsp Dill, Fresh

• Refrigerated

  • 4 Eggs, hard cooked

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 1 Whole grain bread

• Dairy

  • 1/4 cup Greek yogurt, plain non fat

Found on wellplated.com

Description

Ingredients

• 4 hard cooked eggs, plus 2 hard cooked egg whites (save the extra yolks for another use or discard)
• 3/4 cup diced celery (about 3 medium stalks)
• 1/4 cup plain non-fat Greek yogurt
• 1 teaspoon dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh dill
• Whole grain bread, toasted (for 4 open faced sandwiches)
• Arugula, tomato, additional chopped fresh dill

Directions

• 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