Light Egg Salad with Lemon and Herbs
ContinentalHealthyGolden eggsEasy
Chopped boiled eggs with lemon, herbs and a spoon of yoghurt instead of mayonnaise — light and fresh.
Prep time12 min
Cook time10 min
Total time22 min
Servings2
Ingredients
- 3 boiled eggs, chopped
- 2 tbsp plain yoghurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill or coriander, chopped
- 1 spring onion, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- Lettuce leaves to serve
Method
- Boil the eggs for 10 minutes, cool, peel and chop.
- Mix yoghurt, lemon juice, salt and pepper.
- Fold in the eggs, herbs and spring onion.
- Chill for 10 minutes.
- Serve on lettuce leaves.
- Eat the same day.
Nutrition — estimated per serving
Calories (estimate)125 kcal
Protein (estimate)11 g
Fat (estimate)8 g
Carbs (estimate)2 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Use yoghurt instead of mayonnaise to keep it light. Keep the salad cool and eat the same day. Allergic to eggs or dairy? This recipe is not suitable — try a chickpea salad instead.