Keep eggs tender
Use moderate heat and stop cooking as soon as the eggs are set so they stay soft rather than rubbery.
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Greek Yogurt Egg Salad on Toast
A lighter egg salad made with Greek yogurt, celery, feta, herbs and Dijon mustard, served on wholemeal toast.
Total time20 min
Calories232 kcal
Protein18g
Serves4
Step by step
Method
- 01
Boil the eggs until set, cool in cold water, peel and roughly chop.
- 02
Mix the Greek yogurt, lemon juice, Dijon mustard, herbs, salt and pepper.
- 03
Fold in the eggs, celery, red onion and crumbled feta.
- 04
Divide into four portions and serve each portion with toasted wholemeal bread.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Prepare safely
Cool cooked egg dishes promptly and refrigerate in a sealed container before reheating thoroughly.
Keep textures separate
Store bread, herbs and crisp vegetables away from moist fillings until serving.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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Digital Kitchen Scale
Useful for weighing ingredients accurately and keeping repeat batches consistent.
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Glass Meal Prep Containers
Helps keep prepared ingredients and portions organised, fresh and easy to see.
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Large Chopping Board
Gives you enough room to prepare vegetables, herbs and proteins neatly and safely.
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