Ginger Egg Salad

Ginger Egg Salad
Natalie Knezic

This creamy salad pops with spicy, fresh ginger flavor. This salad is loaded with proteins, extremely light, and very nutritious. It’s perfect in a sandwich with fresh arugula and veggies or as party food served with veggies or chips—no mayo necessary.

Nutrition Information (per serving): Calories: 237; Protein: 15 grams; Fat: 17 grams; Carbs: 2 grams; Sugar: 2 grams

Recipe and photo by Natalie Knezic of Natalie’s Happy Health

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Prep time

5 minutes min.

Cook time

0 minutes min.

  • 4 hard-boiled eggs, cooled
  • 1 Tbsp. extra-virgin olive oil
  • ¼ cup nonfat plain Greek yogurt
  • 2 tsp. Dijon mustard
  • 1 Tbsp. freshly grated ginger root
  • Lemon juice to taste
  • Himalayan salt and pepper to taste
In a bowl, mix Greek yogurt, olive oil, Dijon mustard, freshly grated ginger root and lemon juice.
In a separate larger salad bowl, add diced hard boiled eggs. Add yogurt-oil mixture and stir well. Add Himalayan salt and pepper. Stir until well combined.
Keep refrigerated in airtight container up to 2 days.