Hummus Egg Salad
Hummus Egg Salad is a creamy, nutritious twist on a classic dish, combining protein-packed eggs with smooth, flavorful hummus. Perfect for a quick lunch or light dinner.
Ingredients
- 6 large eggs
- 1/2 cup hummus store-bought or homemade
- 1/4 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Optional: mixed greens sandwich bread, or crackers for serving
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let the eggs sit for 10 minutes. Drain and transfer the eggs to an ice bath to cool. Peel the eggs once they are cool enough to handle.
- Prepare the Salad Base: In a large bowl, combine the hummus, Greek yogurt, Dijon mustard, and lemon juice. Mix until smooth and creamy.
- Chop the Eggs: Roughly chop the peeled eggs and add them to the bowl with the hummus mixture.
- Add the Veggies: Stir in the finely chopped red onion, celery, and fresh parsley. Mix until all ingredients are well combined.
- Season to Taste: Add salt and pepper to taste, adjusting as needed.
Notes
Voila! Your Hummus Egg Salad is ready.
Serve it on a bed of mixed greens, in a sandwich, or with some crispy crackers. It’s a versatile dish that’s perfect for any meal.
A few tips from my kitchen to yours:
- For extra flavor, add a pinch of smoked paprika or cumin.
- Use homemade hummus for a fresher taste.
- Adjust the amount of Greek yogurt to achieve your desired level of creaminess.
- Calories: 180
- Protein: 10g
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 2g