Mediterranean Egg Salad Bowl

Introduction:

This vibrant, nutrient-dense bowl is loaded with fresh vegetables, creamy egg salad, and healthy fats from avocado. It’s perfect for a low-carb, high-protein meal that keeps you full and energized.

Prep Time: 10 minutes

Cooking Time: 10 minutes (boiling eggs)

Total Time: 20 minutes

 Ingredients:

For the Egg Salad:

4 hard-boiled eggs, chopped

2 tbsp Greek yogurt (or mayo for a creamier version)

1 tsp Dijon mustard

1 tbsp capers (optional, for a tangy kick)

½ tsp salt

½ tsp black pepper

1 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

For the Salad Base:

2 cups romaine or butter lettuce, chopped

½ avocado, sprinkled with hemp seeds

½ cup cherry tomatoes, halved

½ cup cucumber, diced

¼ cup shredded carrots

¼ cup Kalamata olives, sliced

For the Dressing (Optional):

2 tbsp olive oil

1 tbsp lemon juice

½ tsp dried oregano

½ tsp garlic powder

Salt & pepper to taste

 Instructions:

Prepare the Egg Salad:

In a bowl, mix chopped hard-boiled eggs with Greek yogurt (or mayo), Dijon mustard, capers, salt, pepper, parsley, and chives. Stir until combined.

Assemble the Salad:

Arrange chopped lettuce on a plate.

Add egg salad in the center.

Arrange avocado, cherry tomatoes, cucumber, shredded carrots, and olives around the plate.

Drizzle with Dressing (Optional):

Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Drizzle over the salad.

Enjoy! Serve immediately or refrigerate for later.

 Tips for the Best Bowl:

For extra crunch, add sunflower seeds or pumpkin seeds.

For more protein, add grilled chicken or chickpeas.

For a spicy kick, sprinkle red pepper flakes or drizzle with hot sauce.

For a dairy-free option, use avocado instead of Greek yogurt in the egg salad.

 Nutritional Value (Per Serving – Approximate)

Calories: ~400 kcal

Protein: ~25g

Carbs: ~15g

Fats: ~30g (healthy fats from avocado & olive oil)