CARBS 10% / PROTEIN 40% / FATS 50%

Egg salad



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INGREDIENTS

Eggs chicken whole - 2 medium
Yogurt greek plain 0% fat - 94ml
Spinach - 90g
Onions red - 30g
Avocado - 26g
Lemon juice - 1tbsp
Dijon Mustard - 0.5tsp




COOKING INSTRUCTIONS

  1. Place eggs in a saucepan and cover with cold water, bring to the boil, remove from the heat and leave to sit for 10 minutes.
  2. Mix the yoghurt with the lemon juice and mustard to make a dressing.
  3. Peel and chop the eggs in half, add to the spinach, chopped onions and drizzle over salad dressing.