I have a real love affair with egg salad.
I believe I once posted on IG stories that I would like to be reincarnated as egg salad? Or maybe that I was that I was egg salad in a past life? I don’t remember exactly. It’s not important, either way, it was absurd.
Honestly, there is absolutely nothing special about this recipe. It’s basic ass egg salad, but that’s what makes it perfect?
LIke when I see recipes that say “curried egg salad” or “spicy habanero egg salad” I think, but why??? Why you f*ckin’ with my egg salad?
The only thing ‘weird’ about this recipe is that I do like to add a little full-fat Greek yogurt to my egg salad. You don’t have to, but I like the slight tanginess it gives. Plus, it adds a little extra protein which I’m very into.
I like to get, at the very least, 25 g of protein at every meal. So adding in a little extra never hurt anyone.
This stuff keeps me so full when I add some fiber to it. Peep my suggestions below to bulk up the fiber (fiber keeps you full, turns off hunger hormones, aaaand supports digestion and gut health).
Here’s your PHFF breakdown
PROTEIN | eggs + Greek yogurt
HEALTHY FAT | egg yolks + mayo
- 6 hard boiled eggs, chopped
- ⅓ c 2% or 4% Greek yogurt
- 3 Tbsp mayo
- 1 tsp Dijon
- 2 Tbsp finely chopped pickle
- 2 Tbsp finely chopped onion
- ½ tsp pickle brine
- Salt and pepper to taste
- Just mix everything together and you're done. Easy peasy.
- Eat with chopped veggies, crackers, brown rice cakes, or on a piece of sprouted bread.