Description
Single-Serve Lite Egg Salad is a quick way to enjoy egg salad with minimal time and easy clean up. I use 1 teaspoon each of Veganaise and plain Greek yogurt, but you can use 2 teaspoons of either if you prefer. Add any herbs and mix-ins you like. And don’t forget the salt and pepper. Enjoy!
Ingredients
- 1 teaspoon Vegenaise or mayo
- 1 teaspoon Greek yogurt
- 1 teaspoon lemon juice (or water or pickle juice)
- Salt and pepper to taste
- 1 teaspoon fresh dill (or any herb)
- 1 teaspoon minced red onion (or any onion)
- 1 tablespoon minced celery
- 3 hard-boiled eggs, peeled
Instructions
- Make the hard-boiled eggs if needed.
- Prepare the Dressing: Mix 1 teaspoon of Vegenaise (or mayo), 1 teaspoon of Greek yogurt, and 1 teaspoon of lemon juice (or water or pickle juice) in a small bowl. Season with salt and pepper, then add 1 teaspoon of fresh dill (or any herb), 1 teaspoon of minced red onion (or any onion), and 1 tablespoon of minced celery. Stir well.
- Prepare the Eggs: Peel 3 hard-boiled eggs and either push them through a wire rack into a bowl or finely chop them.
- Combine and Serve: Add the eggs to the bowl with the dressing and gently mix until evenly coated. Adjust seasoning if needed.
Serve on whole-grain toast, in a sandwich, or on a bed of greens.