Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (75)
Greek Yogurt Egg Salad with Dill
NUTRITION · PER SERVING5M COOK
CAL 9%·PRO 32%
CARBS 3G7% OF CAL
0G FIBER2G SUGAR1G OTHER
FAT 11G55% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chopped hard-boiled eggs bound with Greek yogurt, fresh dill, and lemon juice instead of mayo, served on bread. A lighter, protein-rich lunch sandwich.
mainamericansandwicheggsvegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 cup Greek yogurt ((I used nonfat))
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill (or more, if you love dill!)
- 1/4 teaspoon kosher salt (or to taste)
- pinch of black pepper
- 4 hard boiled eggs (chopped)
- whole grain bread, crackers, or lettuce wraps, for serving (optional)
At a glance
PER SERVING · TIME 5M
CAL 9%·PRO 32%
CARBS 3G7% OF CAL
0G FIBER2G SUGAR1G OTHER
FAT 11G55% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 330mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 87mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.