Ingredients
Method
- Boil the eggs and let them cool.
- Chop the eggs into a bowl.
- Add Greek yogurt, Dijon mustard, lemon juice, chopped celery, and green onions to the bowl.
- Season with salt and pepper, and mix until well combined.
- If desired, add fresh herbs for extra flavor.
- Divide the egg salad into meal prep containers and store in the refrigerator for up to 5 days.
Notes
This egg salad is great for meal prep and can be stored for several days. Feel free to customize with your favorite herbs or spices!
