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Veggie Egg Salad

A creamy egg salad with crisp vegetables, made with Greek yogurt and a touch of mayonnaise.

Total time
25min
15 prep, 10 cook
Per serving
247kcal
16 g protein
Difficulty
Simple
Ingredients
£1.43
average cost
  • Gluten Free
  • Atkins
  • Vegetarian
  • Keto
  • Pescatarian
Veggie Egg Salad

Nutrition per serving

This Veggie Egg Salad recipe contains 247 calories per serving, making it a light meal option. Each serving provides 16g of protein, 7g of carbohydrates, and 17g of fat, making it a good source of protein.

247kcal
Protein16g27% of calories
Carbs7g11% of calories
Fat17g62% of calories
Fibre
1.7g
Sugar
5.7g
Saturated fat
6g
Salt
0.6g

Ingredients

Servings
1

Method

0 of 4 done
  1. Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a simmer over medium-high heat, then lower the heat and simmer gently for 10 minutes. Drain the hot water and cover the eggs with cold water. Leave until cool enough to handle, then peel.
  2. In a bowl, mix the yogurt, mayonnaise, salt and pepper.
  3. Halve the peeled eggs and discard half of the yolks (or save them for another use). Add the egg whites and remaining yolks to the bowl and mash to the desired consistency.
  4. Stir in the carrot, cucumber and celery.

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Tagged bowl, cold dish, no-cook, salad.

Veggie Egg Salad: questions

How long does it take to make Veggie Egg Salad?
This recipe takes 25 minutes in total - 15 minutes to prepare and 10 minutes to cook.
Is Veggie Egg Salad suitable for meal prep?
Veggie Egg Salad is a simple-level recipe that's great for lunch or snack. With 16g of protein per serving, it's suitable for meal prep.
What are the main ingredients in Veggie Egg Salad?
The key ingredients are Greek Yogurt, Cucumber, Carrot. This recipe is part of our International cuisine collection.
Is Veggie Egg Salad healthy?
This recipe contains 247 calories per serving with 16g of protein and is suitable for gluten free, atkins, vegetarian, keto, pescatarian diets.
What diets is Veggie Egg Salad suitable for?
This recipe is specifically suited for Gluten Free, Atkins, Vegetarian, Keto, Pescatarian diets. It provides 16g of protein per serving.

Recipe from MealMatcher.co.uk