Chunky Healthy Egg Salad
Prep time
Cook time
Total time
A light, healthy chunky egg salad made with hard-boiled eggs, tomatoes, parsley, chives and greek yogurt. Perfect for a sandwich, salad or on crackers.
Recipe type: Salad
Serves: 4
  • 6 eggs
  • 1 tomato, diced small
  • 3 tbsp. fresh chives
  • 2 tbsp. parsley, chopped small
  • ¼ cup, greek yogurt plain
  • 2 tbsp. mayonnaise
  • 1 tsp. onion powder
  • 1 tsp. lemon juice
  • salt & pepper to taste
  1. In a medium pot, add eggs and add water to 1 inch above the eggs. Bring to a boil, cover and simmer for 15 minutes. Place the pot with the eggs in it and run cold water into the eggs for about 1 minute. Wait for eggs to cool, than peel the shell.
  2. Slice the eggs into sixths, add to a bowl with tomatoes, chives, and parsley. Gradually mix together.
  3. In a small bowl, add greek yogurt, mayonnaise, onion powder and lemon juice. Mix until well combined. Add to the egg mixture and mix until well incorporated. Taste test to see if you need salt and pepper.
  4. Serve as a sandwich, top on crackers or serve on a bed of lettuce. Cover and refrigerate for up to 2 days.
If you have hard boiled eggs, skip the first step.

To make lower calorie and less cholesterol, add more egg whites and take out some of the yolk.

Place the egg shells in your garden for extra nutrition in your garden, plus put around plants to keep snails away.
Nutrition Information
Serving size: ¼ of recipe Calories: 175 Fat: 12 Carbohydrates: 3.2 Sugar: 1.4 Sodium: 154 Fiber: .03 Protein: 12.6 Cholesterol: 280
Recipe by Peanut Butter and Peppers at