This egg salad reflects the Let’s Veg lifestyle of keeping meals simple and nourishing.
Wholesome ingredients prepared thoughtfully support steady energy.
Fresh herbs bring brightness while the creamy base keeps the dish satisfying.
Balanced everyday meals like this help maintain mindful eating habits.
A light and comforting plate that fits naturally into daily routines.
Creamy Egg Salad
Creamy egg salad topped with quartered eggs and parsley for a simple and nourishing vegetarian dish.
Ingredients
Equipment
small soup pot
Mixing bowl
Cooking Instructions
- Place eggs in a pot and cover with water.
- Bring to a boil and cook for 10 minutes.
- Drain and cool eggs under cold water.
- Peel and chop 4 eggs and place in a bowl.
- Add yogurt or mayonnaise, olive oil, salt, and black pepper.
- Mix until creamy.
- Transfer to a serving dish.
- Quarter remaining 2 eggs and place on top.
- Sprinkle parsley over the top before serving.
Nutrition
Notes
Cool eggs completely before mixing.
Adjust creaminess with additional yogurt if needed.
Serve chilled for best texture.