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A great staple recipe to keep on hand, this simple egg salad is a nourishing breakfast or on-the-go lunch pick that can keep you fueled and satisfied. It is a simple recipe that is filled with flavor and texture. I make various versions of egg salad but this one is one of my favorites because I swap mayo for Greek yogurt often which adds protein and extra creaminess. The crunch from the celery and spinach makes it even more satisfying and provides a fiber boost to keep you full for longer. For busy days through the week, I like to use this egg salad in a breakfast on-the-go bento box. I build an egg salad sandwich and pair it with a side of yogurt parfait ingredients( Greek yogurt, nuts, and berries) for a balanced breakfast meal!
Simple Breakfast Egg Salad For One Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Huma Naz
1 boiled egg
Small handful of baby spinach, chopped
1 celery stalk, chopped
1/2-1 tbsp. avocado mayo or Greek yogurt
1 tsp. hot sauce of choice(adjust per taste)
1 tsp. mustard
To taste: garlic powder, pepper, salt, chili flakes
Fresh herbs like cilantro, dill, or dried parsley
Add the boiled egg to a mixing bowl
Toss all ingredients into the bowl with the boiled egg. Mash all ingredients with a fork until combined well.
Serve on a piece of toast or on tortilla for a breakfast wrap!
If you made extra, store in an airtight container in the refrigerator for 3-5 days.
I love to add this in a breakfast bento box along with yogurt, fruit, and nuts for a balanced breakfast.
To make a boiled egg, you can cook the egg in boiling water for about 6 minutes or air fry the boiled egg for up to 17 minutes at 250°F.
I'd love to see your recreations- Don't forget to tag
@adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!
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