Sunday 4 August 2019


Healthy Egg Salad

Sorry for the rather bad picture. I made it at night, thus couldn't take good pictures with natural light.

Makes spread sufficient for 3 sandwiches


1. 2 hard-boiled eggs
2. 2 TBS skyr yogurt or greek yogurt (I use the low 0.2% fat)
3. 1 tsp of homemade garlic oil (for the fragrant)
4. 1 small slice of lemon to squeeze as juice
5. Sprinkling of dried parsley or any dried herbs (optional)
6. 5 leaves of fresh basil chopped or a handful of chopped chives (optional)
7. Dash of salt and pepper to taste

1. To make hard-boiled egg, bring to boil a pot of water, add egg and boil under medium heat (no. 6 on my stove) for 6 minutes. Drain, peel off shell and chopped into small pieces.

2. In a bowl, add chopped egg, 1 tablespoon skyr or Greek yogurt, 1/2 teaspoon of garlic oil, 2 squeeze of the lemon slice, 2 dash of salt and pepper, sprinkling of the dried parsley and fresh basil and mix well.

3. It's now ready to be eaten on its own or use to make egg sandwiches :-)

Additional Information:

I made this for the kids' lunch box tonight for the following day. Daddy FECS was feeling hungry and ate some. He said that it tasted great and it was very nice. Thus, I will be making this again :-)

It is healthy and delicious without the need for mayonnaise as base for the egg salad. The skyr or Greek yogurt is good enough.

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