Recipes · Lunch · Ketogenic Diet

Greek Yogurt Egg Salad Bowl

Name: Greek Yogurt Egg Salad Bowl
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Cuisine: American
Ingredients: 3 large Hard-boiled eggs, peeled, cooled; 0.33 cup plain Greek yogurt, full-fat or 2%; 1 tsp Dijon mustard; 1 tbsp fresh dill, chopped, or 1 tsp dried; 2 cups romaine lettuce, chopped; 0.25 tsp salt; to taste black pepper

10 min serves 1 285 calories26 g proteina serving, estimated Ketogenic Diet Paleo Diet Low-Carb Diet Vegetarian Diet Gluten-Free Diet Clean Eating High-Protein Diet

Hard-boiled eggs get chopped and folded into thick Greek yogurt with mustard and dill, then spooned over a bed of crisp romaine for a light, high-protein lunch. It's a smaller, satisfying bowl that comes together with no cooking beyond boiling the eggs, and the yogurt keeps things creamy without any heavy mayo or oil.

Ingredients

3 largeHard-boiled eggs, peeled, cooled
0.33 cupplain Greek yogurt, full-fat or 2%
1 tspDijon mustard
1 tbspfresh dill, chopped, or 1 tsp dried
2 cupsromaine lettuce, chopped
0.25 tspsalt
to tasteblack pepper

Method

Chop the hard-boiled eggs into small pieces on the cutting board.
In the mixing bowl, stir together the Greek yogurt, mustard, dill, salt and pepper.
Fold the chopped eggs into the yogurt mixture until evenly coated.
Pile the romaine into the serving bowl.
Spoon the egg salad over the romaine and serve right away.

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