Description
This recipe gives you protein. You use Greek yogurt for texture. This meal works for lunch.
Ingredients
Scale
- 4 eggs
- 1/4 cup Greek yogurt
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chives
Instructions
- Boil eggs for 10 minutes.
- Place eggs in ice water.
- Peel eggs.
- Chop eggs.
- Mix yogurt, mustard, salt, and pepper in a bowl.
- Add eggs to the bowl.
- Stir the mixture.
Notes
- Keep in the fridge.
- Eat within two days.
- Add paprika for flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Calories: 190
Keywords: high protein egg salad, egg salad recipe, greek yogurt eggs, low carb lunch