Healthy Egg Salad

Serves 2-3

Ingredients  

6 hard boiled eggs, grated or finely chopped

¼ cup plain Greek yogurt

1 Tablespoon dijon mustard

½ Tablespoon chives, chopped

¼ teaspoon ground black pepper

⅛ teaspoon fine sea salt

1-2 Tablespoons fresh chopped parsley or dill, for garnish

Serve with handful chopping spinach leaves on wholemeal thins bread "100cals extra on top"

Instructions 

• If you haven't already, cook your eggs by placing eggs in a large saucepan and covering with water by at least 1 inch. Bring water to a rolling boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.

• Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.

• Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket).

• Once eggs are cool, chop them up and add them to a large mixing bowl with the Greek yogurt, dijon mustard, chives, pepper and salt.

• Top with fresh herbs if desired and serve.

Nutrition

"Consume 2/3 mixture for better protein source (24g total protein needed) = 360 total cals plus 100cals for thins bread = 460cals total'

Serving: 1/3 recipe | Calories: 180kcal | Carbohydrates: 3g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 427mg | Sodium: 325mg | Potassium: 141mg | Sugar: 2g