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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!

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Simple Breakfast Egg Salad For One Recipe

Servings: 1 

Prep Time: 10 minutes 

Total Time: 10 minutes

Author: Huma Naz

 

​Ingredients: ​

• 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

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Instructions:​

1. Add the boiled egg to a mixing bowl

2. Toss all ingredients into the bowl with the boiled egg. Mash all ingredients with a fork until combined well.

3. Serve on a piece of toast or on tortilla for a breakfast wrap! 

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Recipe Notes:

• 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!