SnacksGluten-free
Egg Salad
Chopped boiled eggs with yogurt dressing and crunchy vegetables.
- Calories
- 270
- kcal per serving
- Protein
- 23 g
- per serving
- Time
- 20 min
- 10 prep · 10 cook
- Makes
- 1 serving
- about 240 g each
Ingredients
- 3Boiled eggs, peeled
- 2 tbspGreek yogurt, plain and unsweetened
- 1 stalkCelery
- 1Spring onion
- 1 tspMustard
- 1/4 tsp, or to tasteSalt
- as neededIce
Contains: egg, milk.
Method
- Peel and chop the boiled eggs into small pieces.
- In a bowl, mix the Greek yogurt, mustard, and a pinch of salt and pepper into a dressing.
- Add the finely chopped celery and sliced spring onion to the dressing.
- Fold in the chopped eggs gently until evenly coated.
- Chill for 10 minutes before serving for the best flavor.
Log it in GymTribe
Egg Salad is in the GymTribe food catalog. Find it on the Foods screen, check the recipe and log a serving to your day in a tap.
