Name: Dill and Celery Egg Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 6 large eggs; 0.25 cup plain Greek yogurt; 0.5 cup diced celery; 2 tbsp chopped fresh dill; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 cup mixed baby greens

Nutrition

Per serving

539 calories

Protein: 46g; 34% of calories
Carbs: 12g; 9% of calories
Fat: 35g; 57% of calories

Instructions

Prep 10 min · Cook 12 min

Place the eggs in a medium saucepan and cover with cold water by at least one inch.
Bring the water to a boil over high heat, then immediately reduce to a simmer and cook for 10 minutes.
While eggs cook, prepare an ice bath in a medium bowl.
Transfer the cooked eggs to the ice bath for 5 minutes to stop the cooking process and make them easier to peel.
Peel the eggs and chop them into bite-sized pieces.
In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, black pepper, and garlic powder until smooth.
Gently fold in the chopped eggs, diced celery, and fresh dill until everything is evenly coated in the dressing.
Arrange the mixed baby greens on a plate and top with the egg salad to serve.

Nutrition

Ingredients

Instructions

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