Powerful Creamy Egg Salad

February 10, 2016


Most recipes for egg salad call for trans fat-filled mayonnaise, but this recipe uses Powerful Greek yogurt instead. You get all the creaminess without added chemicals & calories to set back your results. 


Servings: 3 


Here’s what you need… 

  • 8 organic, free range eggs

  • 4 celery stalks, chopped

  • 2 Tablespoons onion greens, chopped

  • ¼ cup non Powerful Yogurt plain

  • 2 teaspoons champagne mustard

  • 1 teaspoon fresh squeezed lemon

  • dash of salt and pepper

  1. To boil the perfect egg: place eggs in a large pot and cover with cold water by half an inch. Heat the water to a boil, turn off the heat and cover the pot. Wait exactly 7 minutes, and then place the eggs in a bowl of ice water for 3 minutes.

  2. Peel and chop hard boiled eggs, discarding 4 yolks. Place in a large bowl. Add celery, onion greens, yogurt, mustard, lemon, salt and pepper. Mix well.

  3. Chill and then serve. BOOM! Protein and quality fat powered.




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