Light and Lemony Meyer Lemon Egg Salad is a great salad for picnics, beach days, and lazy summer days.

This recipe has 3 basic ingredients – eggs, yogurt, and olive oil.  We have Meyer lemon infused olive oil from a specialty oils and vinegar shop.  Assuming you don’t have the luxury of such olive oil boutiques at your fingertips, use a splash of fresh lemon juice mixed into the salad.

HOW TO BOIL EGGS IN THE INSTANT POT

Eliminating mayonnaise from the recipe makes it lower in fat, lighter, and healthier.  In its place, we use plain non-fat yogurt and olive oil to create a creamy delicious spread.

Meyer lemons have a milder, less acidic taste than regular lemons.  They are slightly sweet adding complexity and citrus flavors.  I love the way the lemon juice blends and lightens up this egg salad – it’s a unique take on a classic sandwich spread.

Although lemons are a winter fruit they are normally available year round.  Our lemon tree keeps giving.  Meyer lemons are slightly more expensive.  Maybe you have a friend with a tree abundant with fresh lemons?

Serve up a few spoons of Meyer lemon egg salad open-face for lunch.  Toast a slice of hearty whole grain (I use Dave’s Powerseed bread – low sugar, high fiber, and protein) as the base for the egg salad.

Yield: 4

Light Meyer Lemon Egg Salad

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This egg salad recipe is a great salad for a quick, healthy lunch. Eliminating the use of mayonnaise makes this salad healthy and light. We use plain non-fat yogurt and olive oil for a creamy delicious spread.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 6 hard-boiled eggs (remove one yolk)
• 1 1/2 tablespoons plain nonfat yogurt
• 1 tablespoon olive oil (Meyer lemon infused olive oil or plain olive with a dash of fresh Meyer lemon juice)
• 3 good shakes garlic granules
• Salt and pepper to taste

Instructions

1. Boil eggs (10-minute eggs for bright yellow yolks)
2. Cool eggs in an ice bath and peel
3. Remove the yolk from one of the eggs
4. Place 5 full hard boiled eggs and one hard boiled egg white into a large bowl
5. Mash the hard-boiled eggs with a fork
6. Add the yogurt and olive oil and stir
7. Season with salt, pepper and garlic granules
8. Serve on a bed of lettuce or open face on whole grain toast with a side salad
9. Store extra egg salad in an airtight container in the refrigerator for up to 2 to 3 days

Notes

This recipe can be easily customized to personal preferences.  Mustard (yellow or Dijon) and/or chives/scallions add an extra zing.  Smoked paprika is a nice spice for this salad as well.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 556Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 317mgSodium: 549mgCarbohydrates: 74gFiber: 1gSugar: 72gProtein: 20g