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Nutrition Label
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+
servings
US Customary
Metric
Low Sodium Egg Salad
Looking for a healthy lunch or light dinner? This low sodium egg salad can be ready in minutes and only requires six ingredients!
Author:
Christel Oerum
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
6
Ingredients
US Customary
Metric
6
hardboiled eggs
,
(cooled to room temperature)
½
cup
Greek yogurt
4
tablespoons
green onions
,
(chopped)
1
tablespoon
Dijon mustard
1
tablespoon
fresh dill
,
(chopped)
1
teaspoon
black pepper
Instructions
Peel the hardboiled eggs and chop them into ½-inch pieces.
6 hardboiled eggs
Mix the Greek yogurt, green onions, Dijon mustard, fresh dill, and black pepper in a large mixing bowl.
½ cup Greek yogurt,
4 tablespoons green onions,
1 tablespoon Dijon mustard,
1 tablespoon fresh dill,
1 teaspoon black pepper
Add the chopped eggs to the bowl and fold them in gently to avoid breaking the eggs further.
Notes
This recipe is for 6 servings of egg salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Info Per Serving
Nutrition Facts
Low Sodium Egg Salad
Amount per Serving
Calories
84
% Daily Value*
Fat
5.5
g
8
%
Saturated Fat
1.5
g
8
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
185
mg
62
%
Sodium
154.7
mg
6
%
Potassium
99.5
mg
3
%
Carbohydrates
1.8
g
1
%
Fiber
0.8
g
3
%
Sugar
1.1
g
1
%
Protein
6.9
g
14
%
Net carbs
1
g
* Percent Daily Values are based on a 2000 calorie diet.