Healthy Egg Salad Bagel

This healthy egg salad bagel swaps out the usual mayonnaise for dairy free Greek yoghurt to create a light and fresh egg salad recipe that is perfect for easy lunches. Packed with lots of fresh herbs and a squeeze of lemon and served between a toasted everything bagel, this is going to be your go-to healthy lunch!

Course Light Lunch

Cuisine Australian

Prep Time 10

Cook Time 8

Total Time 18

Servings bagels

Calories 427kcal

Author Sally

Ingredients

For the egg salad:

4 eggs
2 tablespoons Greek yoghurt dairy-free, lactose free or regular
1 tablespoon EACH chopped fresh dill and parsley
Squeeze fresh lemon juice
Salt and pepper to taste

To serve:

2 bagels toasted
Handful baby spinach leaves

Instructions

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 6-8 minutes, depending on how firm you prefer the yolks. Remove the eggs from the hot water and transfer them to a bowl of ice water. Let them cool for about 10-15 minutes, then peel.
Roughly chop the hard-boiled eggs and place them in a mixing bowl. Add in the Greek yoghurt, dill and parsley, lemon juice, and salt and pepper to taste. Gently mix until well combined.
Place the baby spinach leaves on the bottom of the toasted bagels. Spoon the egg salad on top of the spinach, then place on the top of the bagel. Serve and enjoy immediately!

Nutrition