Ingredients
Scale
- 6 large hard-boiled eggs
- 3 slices turkey bacon, cooked and crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Start by peeling the hard-boiled eggs and placing them in a mixing bowl.
- Mash the eggs with a fork until they are broken into small pieces.
- Add the Greek yogurt, Dijon mustard, chopped chives, salt, pepper, and lemon juice to the eggs.
- Mix well until all ingredients are combined.
- Fold in the crumbled turkey bacon.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added flavor, consider mixing in diced celery or pickles.
- This egg salad is great as a sandwich filling or served on a bed of greens.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg