Egg salad has been on the top of my list of things to make on meal prep Sunday. It is easy, fast, tasty, and I can easily just add to a salad for a quick lunch. Instead of mayo, I added organic whole milk Greek yogurt to make it extra creamy and high in protein.
recipe (serves 3)
-1 cup water
-1/2 cup organic whole milk Greek yogurt
-1 tsp. curry powder
-1.5 tsp. apple cider vinegar
-1/2 tsp. cayenne powder
-2 tsp. green onion
-salt and pepper to season
*Instant Pot Hard Boiled Eggs*
-Add 1 cup of water to your InstantPot, and place the eggs into the pot. Close shut and start on "Steam" for 3 minutes.
-Once it is done steaming, let the InstantPot release pressure on its own and get a bowl of water and ice ready. Place the eggs right to the ice bath. Once the eggs get to room temperature, remove from the water and remove the shell.
*To make the egg salad*
-Roughly chop the eggs and place into a bowl. Add all of the rest of the ingredients: yogurt, seasonings, apple cider vinegar, and green onion. Mix thoroughly, and place in the fridge.
-Pair with whole grain crackers or place on a bed of salad.
Nutrition Facts: 183 calories, 3 grams carb, 12 grams fat, and 16 grams protein.