Recipe: Healthy Egg Salad

Serves: 2

Prep Time: 5 minutes  Total Time: 10 minutes        As found in Prevention Magazine May 2017 issue


1/4 C 2% Greek yogurt

2 Tbsp. Chia Seeds

2 Tbsp. golden raisins

1 tsp. Dijon mustard

1/2 tsp. curry powder (optional)

2 scallions, sliced

4 hard boiled eggs, chopped

4 leaves Bibb or butter lettuce

2 Tbsp. cilantro

2 tsp. pumpkin seeds

1/2 avocado, sliced

In a medium bowl combine yogurt, chia seeds, raisins, mustard, curry powder (if using), scallions, and salt and pepper to taste.  Stir in eggs.   In a 1 qt. Mason jar, layer lettuce with egg mixture.  Top with cilantro, pumpkin seeds, and avocado.  Cover and refrigerate until ready to eat.  To serve, shake contents of jar into a bowl or onto a plate.

NUTRITION (per serving): 372 cal, 20 g protein, 22 g carb, 9 g fiber, 10 g sugars, 24 g fat, 5 g sat fat, 284 mg sodium


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