If you’ve been craving a healthier egg salad that’s still creamy, flavorful, and satisfying, this is the one. It’s clean, simple, and made with real ingredients that leave you feeling good long after the bowl is empty.
I use a mix of plain yogurt, a little avocado mayo, and Dijon to get that perfect texture—light, velvety, and just tangy enough. Add in fresh green onions and a hit of dill pickle relish, and suddenly you’ve got a clean version of a classic that tastes like the best parts of comfort food… made with love, without the heavy feeling.
Spoon it over crisp greens for a fresh, protein-packed meal you can enjoy any time of day. And the best part? It’s a fantastic meal-prep recipe. Make a batch, stash it in the fridge, and you’ve got an easy grab-and-go lunch or snack all week long. Simple, delicious, and exactly the kind of healthy food your body will thank you for.
Want to see how it’s done? Watch the YouTube demo HERE.
Always choose organic, certified humane ingredients whenever possible.
Ingredients
8 hard-boiled eggs
2 heaping spoonfuls plain yogurt
2 heaping tablespoons avocado mayo
1.5 tablespoons Dijon mustard
4 green onions, finely chopped
1 tablespoon dill pickle relish
Salt and pepper to taste
Lettuce of your choice, washed and prepped (I like romaine)
Instructions
- Prepare your lettuce and place it on your salad plate. Set aside.
- In a small bowl, mix the yogurt, avocado mayo, and Dijon mustard until smooth.
- Peel your hard-boiled eggs and cut them into bite-size cubes.
- Add the yogurt-mayo-mustard mixture to the eggs and stir until everything is well coated.
- Add the chopped green onions and dill pickle relish. Stir again.
- Season with salt and pepper to taste.
- Spoon the egg salad over your greens and enjoy.
This is meal prep at it’s finest. It stores beautifully in the fridge for a few days, and makes a perfect grab-and-go meal for you during the week.
Bon Appetit!