Description
A high-protein, meal-prep friendly lunch that replaces traditional mayonnaise with creamy Greek yogurt. This version features crisp celery and tangy Dijon mustard, resulting in a perfectly balanced, shelf-stable salad. Designed for busy professionals, it offers a consistent, delicious meal that maintains its texture and freshness throughout the work week.
Ingredients
8 large pasture-raised eggs
1/2 cup plain Greek yogurt
1 tablespoon Dijon mustard
2 stalks celery, finely diced
1 tablespoon fresh chives, minced
Salt and black pepper to taste
Instructions
Place eggs in a saucepan and cover with cold water by an inch.
Bring water to a boil, then remove from heat and cover the pan for 10-12 minutes.
Transfer eggs to an ice bath to cool completely before peeling.
Peel the eggs and chop them into medium-sized pieces.
In a medium bowl, whisk together the Greek yogurt and Dijon mustard.
Add the chopped eggs, diced celery, and chives to the bowl and fold until combined.
Season with salt and pepper to taste.
Divide into airtight containers and refrigerate for up to 3 days.
Notes
Use full-fat Greek yogurt for the best creaminess. Dice your celery very finely so it does not release excess moisture. You can add a pinch of paprika for extra color or serve over mixed greens for a low-carb lunch.
- Prep Time: 10
- Cook Time: 15
- Category: Meal Prep
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 container (approx 1 cup)
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 3.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 375mg