Ingredients
6 large eggs
2 cups fresh spinach
1/4 cup Greek yogurt
1 tbsp Dijon mustard
1/4 cup chopped red onion
1 tbsp fresh dill
Salt to taste
Pepper to taste
Instructions
Boil and peel the eggs.
Chop the boiled eggs into bite-sized pieces.
In a bowl, mix Greek yogurt and Dijon mustard to make a dressing.
Fold the dressing into the chopped eggs.
Add fresh spinach and mix gently.
Mix in chopped red onion and fresh dill.
Season with salt and pepper to taste.
Chill for 15 minutes before serving.
Notes
For best results, let the salad rest in the fridge for at least 15 minutes before serving to allow the flavors to meld.
Store leftover egg salad in an airtight container in the fridge for up to 3 days.
This recipe can be served on a bed of lettuce for a low-carb wrap alternative.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Mixing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 400mg