Egg Salad Bowl (LC)

Ingredients

• 2 eggs

• 1 tbsp full-fat mayonnaise

• 1 tbsp full-fat Greek yogurt

• ½ tsp mustard

• 1 tsp chives, chopped

• Sprinkle black pepper

• 1 sun-dried tomato, chopped

• 80g (1 bowl) baby leaf salad

• 30g cucumber

• 1 spring onion

• ½ small carrot

Instructions:

1. Boil eggs for 10 minutes.

2. Allow to cool and then peel. Separate the yolks and roughly chop the whites.

3. In a small bowl mash the yolks with the mayonnaise, Greek yogurt, mustard, and chopped chives. Mix well and add black pepper to taste.

4. Add the chopped egg whites and sundried tomato to the egg mix and serve on a plate of salad leaves with sliced cucumber, sliced spring onion and grated carrot.

Lunch

Serves: 1

Low Carb