Breakfast – AMBINATOR

Healthy Egg Salad Recipe

This Healthy Egg Salad recipe is packed with protein, fresh flavors and made healthier with Greek yogurt in place of mayo! Enjoy this on a sandwich, lettuce wrap, with crackers or straight from the bowl!

This Healthy Egg Salad is packed with protein, fresh flavors and made healthier with Greek yogurt in place of mayo! Enjoy this on a sandwich, lettuce wrap, with crackers or straight from the bowl!

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If you are trying to prioritize your protein goals or you simply have tons of eggs leftover from Easter, look no further than this healthy egg salad! Not only is this high protein egg salad packed with flavor, but it’s made healthier by swapping out traditional mayo for Greek yogurt. This adds a creamy texture with less calories and extra protein! This healthier egg salad is light, tangy and tastes delicious! We love to meal prep this during the week too!

Why You’ll Love This

Packed with protein – this healthy egg salad is packed with over 14 grams of protein per serving and tastes delicious!
Quick and easy – once you cook the eggs, this entire recipe comes together in just 5 minutes. It’s also great for meal prep!
Customizable – this healthy egg salad is easily customizable with a variety of veggies, healthy fats and protein.
Great use for leftover eggs – one of my favorite recipes to make after Easter when we need to use up our hard-boiled eggs.

Ingredients You’ll Need

hard-boiled eggs – you’ll need 8 large hard-boiled eggs and make sure you check out my fool-proof method on making hard-boiled eggs that come out perfect every time!
greek yogurt – this is a great protein-packed substitute for mayonnaise that tastes delicious once mixed with all these other ingredients.
dijon mustard – adds some zip to this egg salad.
lemon juice – this brightens this egg salad right up and adds such a nice fresh flavor to it. You could also add in a little lemon zest.
relish – adds a bit of sweetness and some extra flavor. You could also use chopped pickles in place of the relish.
garlic – you can use fresh chopped garlic or minced garlic from the jar. Garlic powder would also work as well.
celery – this gives the egg salad a nice crunch.
fresh herbs – a combination of fresh chives and fresh dill. You could also add fresh parsley, green onions, tarragon, basil or cilantro to this for a different type of flavor.
seasonings – a combination of paprika, salt and pepper.

How to Make Healthy Egg Salad

Make the hard-boiled eggs. You’ll love my fool-proof method for making hard-boiled eggs right in my Instant Pot. Make sure they cool completely before adding them to the salad.
Combine ingredients. Once the eggs have cooled, peel and chop the eggs and add them to a large mixing bowl. Add in the rest of the ingredients and mix well. The yolks will become creamy as you stir.
Chill and enjoy! Cover and chill the egg salad at least 30 minutes before serving or store in a sealed airtight container in the fridge until ready to serve.

Tips, Tricks and Substitutions

Use older eggs – for best results, I like to use eggs that are slightly older as older eggs have a higher pH than fresh eggs. This helps loosen the bond between the egg whites and inner shell membrane, making them easier to peel.
More nutrition – throw in some chopped spinach or arugula for some extra greens or mix in some creamy avocado for healthy fats.
More crunch – for extra crunch and flavor, feel free to add in some chopped veggies like red onion, bell peppers, cucumber or carrots and you could also add in some chopped nuts or seeds.
Extra flavor – add in a dash of hot sauce, sriracha, or sprinkle in some everything bagel seasoning for some extra flavor or heat.
Creamier salad – feel free to mix in a tablespoon of olive oil, hummus, creamy cottage cheese or avocado for a creamier egg salad.

How to Serve Egg Salad

All on its own – eat this with a spoon, right out of the bowl, for a delicious high protein snack or lunch!
Sandwich – make egg salad sandwiches by layering on slices of whole wheat bread with some lettuce leaves and tomato slices or on a slice of toast for breakfast.
Wrap (or lettuce wrap!) – roll this up in a tortilla or lettuce cups for the perfect lunch.
Leafy green salad – top it on a bed of leafy greens like romaine lettuce, spinach leaves or arugula for the ultimate salad.
Dip – serve it up with some crackers, chips or veggies for a delicious snack or appetizer.

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How to Store Egg Salad

Leftover egg salad can be stored in a sealed, airtight container in your refrigerator for up to 3-5 days. We love this for meal prep! This egg salad tastes best cold so make sure to chill the salad for at least an hour before serving.

More Egg Recipes

Hope you all enjoy this Healthy Egg Salad recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Healthy Egg Salad

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This Healthy Egg Salad is packed with protein, fresh flavors and made healthier with Greek yogurt in place of mayo! Enjoy this on a sandwich, lettuce wrap, with crackers or straight from the bowl!

Course Salad

Cuisine American

Keyword Healthy Egg Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 175kcal

Ingredients

8 hard-boiled eggs peeled and finely chopped
1/4 cup plain Greek yogurt
1 Tbsp Dijon mustard
2 tsp lemon juice
1 Tbsp relish
1 clove garlic minced
2 Tbsp celery finely chopped
2 Tbsp fresh chives chopped
1 Tbsp fresh dill chopped
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

Instructions

Use my fool-proof method for making hard-boiled eggs or you can boil them on the stove (see my notes below).
Once the hard-boiled eggs have cooled, peel and finely chop them. Add the eggs to a large bowl along with rest of the ingredients, mixing well. The yolks will become creamy as you stir.
Cover and chill the egg salad at least 30 minutes before serving or store in a sealed airtight container in the fridge until ready to serve.

Notes

*To make hard-boiled eggs on the stove, place eggs in a large saucepan and cover them with cool water by 1 inch. Bring water to a boil over medium-high heat. Once at a rolling boil, let it boil for about 1 minute, then cover the pot and remove from heat. Let the eggs sit in hot water for about 10-12 minutes. Immediately transfer the eggs to a bowl of ice water or run eggs under cold water and let them cool for 5-10 minutes. This makes them easier to peel.

Nutrition

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Healthy Carrot Cake Oatmeal Breakfast Bars

These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.

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Calling all carrot cake lovers! You are going to love this cozy and delicious healthy carrot cake bar recipe. I originally shared this recipe back in 2017, but over the years I’ve had a few complaints that the bars were too crumbly and fell apart. SO I have tested and re-tested this recipe a few times, made some tweaks and I’m LOVING how they turned out! I found that using quick oats instead of rolled oats helped hold the bars together more, making them more cake-like while still holding their shape. Made with wholesome ingredients and the maple cream cheese drizzle on top is literal icing on the cake!

Why You’ll Love this Recipe

These healthy carrot cake bars are super easy to make all in one bowl!
Made healthier with whole grain oats, a heaping cup of carrots and zero butter or added sugars. Drizzled with a luscious cream cheese frosting!
Enjoy these bars as a grab-and-go breakfast, as a midday snack or even healthy dessert bars.
Perfect for Easter brunch and packed with a whole cup of grated carrots!

Ingredients You’ll Need

quick oats – I used Bob’s Red Mill quick-cooking oats, just make sure they’re certified gluten-free if making GF bars. I don’t recommend using old fashioned rolled oats in this recipe as the measurements would be off since quick oats are packed more tightly when measured out.
oat flour – this helps make the bars lighter and pairs perfectly with the oats. See notes below on how to make your own oat flour. You could also use 1 to 1 gluten-free flour, whole wheat flour or all purpose flour. I do not recommend almond flour or coconut flour in these bars.
baking powder – acts as a leavening agent to help the bars rise.
carrots – you’ll need one heaping cup of shredded carrots, about 2 medium carrots. Shred carrots using a box grater or food processor. Pre-shredded carrots from the grocery store will work too.
eggs – adds protein and gives these bars their fluffy texture and height.
coconut oil – for additional moisture and fluffiness! Feel free to substitute with another type of oil if you prefer or even butter.
sweeteners – I used a combination of maple syrup and cane sugar to naturally sweeten these bars without using any refined sugar. You could also use honey, coconut sugar or other natural sweeteners.
vanilla extract – extra boost of flavor.
warm spices – a combination of cinnamon, nutmeg and salt

Feel free to add in some fun mix-ins such as raisins, chia seeds, chopped walnuts, pecans or any other type of nuts that you prefer. You could even sprinkle them on top of the maple cream cheese glaze for a delicious treat!

How to Make Carrot Cake Oatmeal Bars

Mix ingredients. In a large mixing bowl, whisk together the oat flour, quick oats, baking powder, cinnamon, nutmeg and salt. In a separate medium bowl, whisk together eggs, maple syrup, cane sugar, coconut oil and vanilla and whisk until well-combined. Pour the wet ingredients in with the dry ingredients, add in the shredded carrots, and mix until just combined.
Bake the bars. Pour the carrot cake batter into a prepared 8×8-inch baking pan lined with parchment paper. Bake in the oven at 350 degrees F for 25 to 30 minutes. Until edges are golden brown or a toothpick inserted in the center comes out clean. Let the carrot oat bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
Make cream cheese frosting. While the bars are cooling in the baking dish, add cream cheese, maple syrup, milk and vanilla extract to the bowl of a stand mixer (or you can use an electric hand mixer) and whip on high until smooth. Feel free to add in more milk one teaspoon at a time until you have your desired creaminess.
Prepare bars. Drizzle the healthy cream cheese frosting over the bars once they have cooled and cut into 16 pieces. Enjoy!

How to Make Your Own Oat Flour

To make your own oat flour, you simply take old fashioned rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – and that’s it! You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry. The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.

Prepping and Storage

To Store: You can keep these carrot cake oatmeal bars stored in a sealed, airtight container or wrapped in plastic wrap for up to 5 days in the fridge. I like to store them in a single layer to prevent messing up the cream cheese frosting.

To Freeze: These healthy bars freeze really well too! I recommend freezing the bars individually and just pulling them out to thaw as needed. When ready to eat, just pop them in the microwave for 30 to 40 seconds or simply thaw out at room temperature. These will keep in the freezer for up to 3 months for the perfect snack!

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More Bars You’ll Love

More Desserts You’ll Love

Hope you all enjoy these Carrot Cake Oatmeal Breakfast Bars! If you love these as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for more healthy recipes!

Carrot Cake Oatmeal Breakfast Bars

Course Breakfast

Cuisine American

Keyword Carrot Cake Oatmeal Bars

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 106kcal