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🥚 Veggie Egg Salad

A protein-packed egg salad with added vegetables for extra nutrition and crunch.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 2

Ingredients
  

  • 4 hard-boiled eggs peeled and chopped
  • 2 tbsp Greek yogurt
  • 1 tbsp Dijon mustard
  • ¼ cup shredded carrots
  • ¼ cup diced cucumber
  • 2 scallions thinly sliced

Instructions
 

  • Prepare ingredients
    Chop the hard-boiled eggs, dice the cucumber, shred the carrots, and slice the scallions.
  • Mix the salad
    In a bowl, combine the eggs, Greek yogurt, Dijon mustard, carrots, cucumber, and scallions. Stir until well mixed.
  • Serve
    Serve immediately or refrigerate for up to 2 days.
    📝 Prep tip: Hard-boil a dozen eggs on Sunday to use throughout the week in various recipes.