Chopped Egg & Bell Pepper Salad – AP
Meal Components: protein + veggie
Servings: 2
Chopped Egg & Bell Pepper Salad – AP
Meal Components: protein + veggie
Servings: 2
Ingredients
  • 2 Eggshard boiled
  • 6 Egg Whiteshard boiled
  • 1 red bell pepperchopped
  • 2tbsp yellow onionminced
  • 1/4cup Greek yogurtplain non-fat – AP
  • 1tsp dijon mustard
  • 1/2tsp garlic powder
  • 1tbsp chivesfreshly chopped
  • Juice of 1/2 lemon
  • 1/2tsp salt
  • 8 butter lettuce leaves
Instructions
  1. Peel eggs and chop into a fine dice.
  2. Place eggs in a bowl with red bell pepper, onion, yogurt, mustard, garlic powder, chives, lemon juice and salt. Fold ingredients together until well combined.
  3. Serve over butter lettuce.
Recipe Notes

You can easily make a double or triple batch of this salad to use throughout the week for lunches.

If you like your egg salad spicy, consider adding in ⅛ to ¼ tsp cayenne pepper.

Nutrition Facts
Chopped Egg & Bell Pepper Salad – AP
Amount Per Serving
Calories 172 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.

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