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Pinch of Bites-Egg salad on rice cakes

Egg salad on rice cakes

Creamy egg salad on rice cakes made with Greek yogurt, lemon, dill, and tomato. A quick high-protein, gluten-free vegetarian meal prep recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Main Course, Snack
Cuisine International
Servings 2 servings
Calories 348 kcal

Ingredients
  

  • 6 6 eggs
  • 0.7 oz. (20g) fresh dill, chopped
  • 2 green onions, sliced
  • 1 lemon, juiced
  • 2.1 oz. (60g) Greek yogurt, 2% fat
  • 7 tsp. Dijon mustard
  • 6 rice cakes
  • 1 tomato, sliced

Instructions
 

  • Boil the eggs for 7 minutes, then rinse with cold water and drain.
  • Peel the eggs and mash in a bowl with a fork.
  • Mix in the dill, green onions, lemon juice, Greek yogurt, mustard, and season with salt and pepper.
  • Spoon the egg salad onto the rice cakes, top with sliced tomato, garnish with extra dill, and season with pepper.

Nutrition

Serving: 1serveCalories: 348kcalCarbohydrates: 27gProtein: 24gFat: 16g
Keyword Gluten free, High protein, Meal prep, Quick, Vegetarian
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