Egg Salad with Yogurt-Mustard Dressing
Without the mayo heaviness – yogurt keeps it fresh instead of rich.
Nutrition per serving
272kcal4.5 gCarbs3.5 gSugar20.5 gProtein18.5 gFat0.8 gFibre
Ingredients
- 275 g egg
- 100 g Greek yoghurt
- 10 g mustard
- 100 g cucumber
- 10 g herbs
- 2 g spices
Preparation
- Boil the eggs for 9–10 minutes, rinse in cold water, peel and roughly dice.
- Stir the yogurt with the mustard, salt and pepper.
- Fold in the diced cucumber, herbs (chives!) and eggs and let it stand for at least 15 minutes.
Under 5 g of carbs per serving with 21 g of protein – as a bread-topping replacement straight from the bowl or on lettuce leaves.
Without the mayo heaviness – yogurt keeps it fresh instead of rich.
Ingredients
- 275 g ei
- 100 g joghurt_gr
- 10 g senf
- 100 g gurke
- 10 g kraeuter
- 2 g gewuerze
Preparation
- Boil the eggs for 9–10 minutes, rinse in cold water, peel and roughly dice.
- Stir the yogurt with the mustard, salt and pepper.
- Fold in the diced cucumber, herbs (chives!) and eggs and let it stand for at least 15 minutes.
Under 5 g of carbs per serving with 21 g of protein – as a bread-topping replacement straight from the bowl or on lettuce leaves.