Does anyone else feel like they eat a LOT of eggs?
Like…one to two dozen eggs…a week?
We do. Between pickled eggs for snacks, Paleo bacon and egg veggie cups, hard boiled (and soft boiled) eggs for breakfast, our favorite healthy egg salad for lunches…we go through a lot of eggs.
A.Lot.
In fact, my kids are completely obsessed with eggs to the point where I’ve been making all kinds of eggy things lately-quiches, frittatas, and now, egg salad.
See, school starts for us Monday, (praise the Lord!), and I wanted to have options for lunches so that the kiddos would actually eat the lunches that I pack.
This is super important because my kids can be a bit on the picky side. And the cranky side when they’re hungry.
And for Smalls, who is starting third grade, that is a recipe for disaster. I know that his go-to peanut butter and jelly sandwiches are not going to cut it this year.
Because in third grade, you don’t get an afternoon snack anymore. Smalls is officially a “big” kid. That means he is expected to get through the morning until lunch time, and then again through the afternoon when he inevitably gets home and raids the pantry because he can’t possibly wait an hour until dinner.
So I’ve been trying to come up with creative ways to sneak protein into his lunches. And this weekend, we hit on the jackpot: healthy egg salad.
It means that Smalls can still make his sandwiches, but they’re protein packed and will hold him over for the four hours between lunch and school’s dismissal at the end of the day.
Since we’re the first stop for his bus route, he gets home literally 15 minutes after school gets out.
And figuring out that he actually liked this recipe, well, I feel like he’ll have some pretty awesome days.
Easy Egg Salad Recipe
- 8 Hard Boiled Eggs (if you need to know how to boil eggs, I’ve included instructions below)
- 1/2 cup Green Onions (chopped)
- 1 cup Yellow Onions (diced)
- 1 tbsp Fresh Dill (diced)
- 1/3 cup Mayonaise
- 1 tbsp Dill Pickles (diced)
- 1/3 cup Greek Yogurt
- 1/2 teaspoon Tumeric
- 1/4 teaspoon Paprika
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Dice your eggs into small pieces (or use an 
).
(preferably one with a resealable lid), combine your sliced hard boiled eggs, green onions, yellow onions, fresh dill, pickles, mayonnaise, Greek yogurt, fresh lemon juice, turmeric, paprika, salt, and pepper.
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Easy Healthy Egg Salad Recipe
Ingredients
- 8 Hard Boiled Eggs if you need to know how to boil eggs, I've included instructions below
- 1/2 cup Green Onions chopped
- 1 cup Yellow Onions diced
- 1 tbsp Fresh Dill diced
- 1/3 cup Mayonaise
- 1 tbsp Dill Pickles diced
- 1/3 cup Greek Yogurt
- 1/2 teaspoon Tumeric
- 1/4 teaspoon Paprika
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Dice your eggs into small pieces (or use an egg slicer).
- Then, in a large mixing bowl (preferably one with a resealable lid), combine your sliced hard boiled eggs, green onions, yellow onions, fresh dill, pickles, mayonnaise, Greek yogurt, fresh lemon juice, turmeric, paprika, salt, and pepper.
- Mix your ingredients well, chill for at least 30 minutes to allow the flavors to mesh, and serve. I have found that if you give the mixture a gentle stir before you make your sandwich each time, you'll get the best consistency.
- Serve your egg salad on a bed of lettuce, bread, a tortilla, or even crackers (our favorites are seed-based gluten-free crackers).
