Veggie egg salad
Discover a healthy twist on a classic favorite with our Veggie Egg Salad recipe! Made with creamy Greek yogurt, crunchy cucumber, carrot, and celery, plus protein-packed eggs and just a touch of mayo for extra flavor. Perfect for a light and nutritious meal or snack!
- 12 Mar 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
This Veggie Egg Salad recipe is a delightful, nutritious twist on the traditional egg salad. By incorporating fresh vegetables and a healthier base in the form of Greek yogurt, it becomes a wholesome and satisfying meal that's perfect for any time of day. Enjoy it as a light lunch, a hearty snack, or a fun addition to your next picnic or potluck.
Ingredients:
Instructions:
- Place the 8 eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for about 10-12 minutes.
- After 10-12 minutes, transfer the eggs to a bowl of ice-cold water to stop the cooking process and cool them quickly. Let them sit for about 5 minutes.
- Peel the eggs and chop them into small pieces. Set aside.
- Peel and grate the carrot.
- Wash the cucumber. If desired, peel the cucumber for a smoother texture, and then finely dice it.
- Wash the celery stalks, then finely chop them.
- In a large mixing bowl, combine the chopped eggs, grated carrot, diced cucumber, and chopped celery.
- Add the 1 cup of Greek yogurt and 1 tablespoon of mayonnaise salad dressing.
- Gently mix everything together until the ingredients are evenly coated.
- Taste the salad and, if desired, add salt and pepper to taste.
- Serve the veggie egg salad immediately, or refrigerate it for about an hour to let the flavors meld together.
- Enjoy the salad on its own, as a sandwich filling, or on a bed of lettuce.
Tips:
- Use fresh and firm vegetables to maintain a crunchy texture in the salad.
- For easier peeling, place the boiled eggs in ice water right after cooking.
- Adjust the seasoning according to your taste. A pinch of salt and pepper can brighten up the flavors.
- Add a squeeze of lemon juice for an extra zest and freshness.
- Chop the vegetables into uniform sizes for a consistent texture and presentation.
- If you prefer a creamier texture, you can add an extra tablespoon of mayonnaise salad dressing.
This Veggie Egg Salad is not only easy to make but also packed with protein and fresh vegetables, making it a healthy choice for any meal. Enjoy the burst of flavors and the nutritional benefits this dish offers. Feel free to customize it to your liking and share it with family and friends for a wholesome dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 1.90g | 5% |
| Sugar 4.80g | 5% |
| Fat | |
| Fat 13g | 15% |
| Saturated 4.29g | 14% |
| Cholesterol 420mg | - |
| Vitamins | |
| Vitamin A 350ug | 39% |
| Choline 350mg | 64% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.59mg | 46% |
| Vitamin B3 0.53mg | 3% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 1.30ug | 54% |
| Vitamin C 5mg | 6% |
| Vitamin E 1.45mg | 10% |
| Vitamin K 36ug | 30% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 2.07mg | 19% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 520mg | 15% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 1.71mg | 16% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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