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!
Ingredients
- 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.