Egg Salad on Cucumber Rounds

Classic egg salad, served on cucumber for a zero-bread option. Great for meal prep.

Ingredients

• 4 large hard-boiled eggs
• 1 tbsp light mayonnaise
• 1 tbsp Greek yogurt (makes it creamier, adds protein)
• 1 tsp Dijon mustard
• 1 stalk celery, finely diced
• 1 tbsp fresh chives or green onion
• 1 tsp lemon juice

Salt, pepper, paprika

• 1 large cucumber, sliced into ½” rounds

Directions

1. Hard boil eggs: place in cold water, bring to boil, boil 10 minutes, transfer to ice water, peel.

Roughly chop peeled eggs.

1. Mix eggs with mayonnaise, Greek yogurt, Dijon, celery, chives, and lemon juice.
2. Season with salt, pepper, and paprika.
3. Arrange cucumber rounds on a plate.
4. Top each with a generous spoonful of egg salad.
5. Garnish with paprika and chives.

Notes

Make egg salad in a large batch (8–10 eggs) and store in the fridge. It keeps 4–5 days. Serve on cucumber, lettuce cups, endive spears, or just eat with a fork as a protein bowl.

Nutrition

Calories: 380 | Protein: 30g | Carbs: 10g | Fat: 24g | Fiber: 2g