Quick and Easy Lean Egg Salad Recipe is what’s for dinner tonight | Salads


Make an easy dinner tonight and an egg salad is on the menu. Instead of dill pickles, you can add 1/2 cup finely chopped celery, sweet red pepper, or green onions. In the hot summer months, this is what to do for dinner!

Serve this egg salad wrapped in lettuce for the lean version or pile it on lettuce. You can also use it as a sandwich filling. Refrigerate leftovers in an airtight container for up to three days.


Type of cuisine: American

Preparation time: 10 minutes

Cooking time: 10 minutes (to cook the eggs)
Total duration: 20 minutes


Servings: 2


Ingredients


Here’s how to do it:

  • Peel and chop the eggs and put them in a medium sized bowl.
  • Add Dijon mustard, Greek yogurt, chives, salt, paprika and pickles. Stir gently until combined.


Recipe from Sandy’s Kitchen.

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