This vegetarian salad is perfect meal prep for lunch. It’s filling, nutritious, low carb, and high in protein. The recipe is also gluten-free and flavorful.
These healthy egg salad bowls are packed with flavor. The meal prep salad is creamy and crunchy.
The Dijon mustard adds some heat, while the lemon juice adds some acidity. Meanwhile, the cherry tomatoes, red onions, and avocado add color and freshness.
Besides being delicious, these egg salad bowls are good for you too. In fact, one bowl packs a whopping 27 grams of protein. Now, that’s a whole lot of protein without any meat!
Ingredients You’ll Need
Hard-Boiled Egg (6)
Greek Yogurt (1/3 cup, plain and non-fat)
Dijon Mustard (2 tsp)
Celery (3 stalks, chopped)
Lemon Zest (½ tsp)
Lemon Juice (1 tsp)
Parsley (1 tbsp, chopped)
Fresh Dill (1 tbsp)
Salt (1/2 tsp)
Black Pepper (1/4 tsp)
Cherry Tomatoes (9 oz)
Red Onion (1/2, sliced)
Avocado (1, sliced)
How to Make Egg Salad Bowls
Step 1. To make them, you start by boiling your eggs for 10 minutes in boiling water. Or for extra convenience, you can use an egg maker to boil your eggs.
To prevent your eggs from cracking while boiling, make sure they’re are at room temperature before cooking them.
Once you’ve finished boiling your eggs, place them in some cold water. This will make them easier to peel. Next, peel and chop them and set them aside.
Step 2. In a medium bowl, add Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper. Mix well and be prepared for the pleasant aroma.
Chop your celery and add it to your yogurt mixture. If you want more, feel free to add a bit more. Then add your parsley and dill.
Step 3. Add your chopped eggs to the yogurt mixture and stir well so that the dressing coats the eggs.
Step 4. Finally, halve your cherry tomatoes and slice your red onion. Then, remove the avocado flesh from the skin. Plate your veggies in separate sections in each food container. Then add your egg salad.
Make sure you squeeze a bit of lemon juice on your avocado slices. This will prevent them from turning brown.
How to Make Egg Salad Healthier?
First of all, I used non-fat Greek yogurt instead of mayonnaise. Non-fat Greek yogurt has less calories and fat than mayonnaise.
As an added bonus, it’s packed with protein, making it a great addition to a high protein diet.
Second of all, I added celery to the egg salad mixture. This adds not only crunch but extra fiber, which helps keep you full.
What to Eat with Egg Salad?
If you’re not on a low carb diet, nothing beats having this creamy egg salad on a warm, freshly made sesame or poppyseed bagel.
If you’re watching your carbs, you can eat it on some lettuce leaves, or simply have it in a salad like this Egg Salad Bowl. Yum!
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- Mexican Red Bean Quinoa Casserole
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- Low-Calorie Meal Prep Ideas
- Chickpea Salad with Cucumbers and Tomatoes
- High Protein Spicy Chickpea Meal Prep
- 24 Quick Vegan Meal Prep Recipes
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Watch Full Instructions
Healthy Egg Salad Bowls
Ingredients
Egg Salad:
- 6 hard-boiled eggs
- 1/3 cup plain non-fat Greek yogurt
- 2 tsp dijon mustard
- 3 celery stalks chopped
- ½ tsp lemon zest
- 1 tsp fresh lemon juice
- 1 tbsp parsley chopped
- 1 tbsp dill
- 1/2 tsp salt
- 1/4 tsp black pepper
The Rest of the Bowls:
- 9 oz cherry tomatoes 250g (halved)
- 0.5 red onion sliced
- 1 avocado sliced
Instructions
- Cook the eggs in boiling water for 10 minutes.
- Peel the eggs and chop them.
- Mix together greek yogurt, dijon mustard, lemon zest, salt, and black pepper. Chop celery, parsley, dill, and stir them in.
- Add in chopped eggs into the dressing and give it a stir.
- Cut tomatoes in halves, slice onion, and avocado.
- Separate the vegetables into each food container. Then, add in the egg salad.
- Squeeze a little bit of fresh lemon juice over the avocado. That will keep it from turning brown.
- Refrigerate for up to 3-4 days.