Spicy Egg Salad
This spicy egg salad recipe is light, healthy and SO delicious. The spicy yogurt dressing keeps this recipe on the lighter side and adds a punch of extra protein. It is then layered with thinly sliced cucumber, creamy avocado and furikake for the ultimate flavor combination. You’re going to LOVE this easy egg salad recipe.
Ingredients
- 6 hard-boiled eggs
- ¼ cup 0% Greek yogurt
- 1 tablespoon sriracha
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon kewpie mayonnaise
- ¼ teaspoon salt, to taste
- ⅛ teaspoon black pepper, to taste
- 1-2 tablespoons chives, chopped small
Optional Additions
- 1 slice bread, toasted
- 6-8 slices English cucumber, thinly sliced
- ½ small avocado, peel ,pit and slice thin
- sprinkle furikake
Equipment
- 1 pot with lid boil eggs
- 1 colander
- 1 bowl for ice bath
Instructions
- How to Make Spicy Egg Salad
- Peel your hard-boiled eggs and separate the whites from the yolks. Add the yolks to a large mixing bowl. Then, you’ll roughly chop the whites into small pieces, set them aside.
- Next, add the 0% Greek yogurt, fresh squeezed lemon juice, sriracha, kewpie mayonnaise, salt and black pepper to the bowl with the yolks. Whisk until smooth and creamy.
- Add the chopped egg whites to the bowl with the spicy yogurt dressing. Add the chives and gently fold everything together until it’s well combined. Cover and refrigerate until you’re ready to enjoy.
Video
Nutrition
Serving: 1serving or 1/4 of the egg salad, Calories: 149kcal, Carbohydrates: 2g, Protein: 11g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 282mg, Sodium: 351mg, Potassium: 124mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 431IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 1mg