Leftover Egg Salad

Leftover eggs got you scratching your head with what to do with them? We’ve got you covered with this simple egg salad great between sandwich bread, crackers, cucumbers or even peppers great for brunch, lunch, or a snack.

What You Need

-6 hard boiled eggs

-1 scallions

-1 tbsp dijon

-1/4 c. Non-fat Plain Greek Yogurt

-1 lemon, juiced and zested

-1 Tbsp. dill

 How It’s Made:

  1. Peel hard boiled eggs
  2. Tear away egg whites from the yolks and place off to the side
  3. In a bowl add the egg yolks
  4. Chop scallions in small pieces and add to the eggs
  5. In that same bowl, add dijon mustard, yogurt, lemon juice and zest, and dill and mix until smooth consistency
  6. Roughly chop eggs in ½ inch pieces and toss gently to combine

Serves 3

Nutritional Facts:
Plate icon

Calories 159
Total Fat 10g
Protein 14g

Sodium 269mg
Fiber 0g
Carbohydrates 1g

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