Ham & Egg Salad
(Yield: 2 servings)
Revamp classic deli flavors with this savory, GLP-1 friendly ham and egg salad. A nutrient-dense, high-protein hero designed for effortless meal prep. By swapping out traditional heavy mayonnaise for velvety nonfat Greek yogurt, this recipe delivers a light, ultra-creamy texture without the excess fat or inflammatory oils. Rich hard-boiled eggs combine with smoky diced ham, crisp celery, tangy Dijon, and fresh green onions for a deeply satisfying crunch in every single bite.
This recipe harnesses a dual-protein strategy, pairing whole eggs with lean diced ham to maximize full-spectrum amino acids and optimize satiety hormones. This high-density protein blend slows down gastric emptying, keeping appetite cues quiet and preventing blood sugar swings throughout the afternoon. Crisp celery and green onions add hydrating volume and digestive support, making this low-glycemic, grain-free salad ideal for spooning into butter lettuce cups, low-carb wraps, or over a fresh bed of mixed greens.
Ingredients
- 6 Large Hard-boiled Eggs
- 3 oz. Lean Ham, Finely Diced
- ¼ Cup Nonfat Plain Greek Yogurt
- 1 tbsp. Dijon Mustard
- ¼ Cup Celery, Finely Diced
- 2 tbsps. Green Onion, Finely Chopped
- ½ tsp. Garlic Powder
- Salt and Black Pepper, to taste
Preparation
Step 1
Slice the hard-boiled eggs in half and separate the yolks from the egg whites.
Step 2
Place the yolks in a bowl and mash with Greek yogurt, Dijon mustard, garlic powder, salt, and pepper until creamy.
Step 3
Chop the egg whites into small pieces and add them to the yolk mixture.
Step 4
Add diced ham, celery, and green onion.
Step 5
Stir gently until all ingredients are combined.
Serving Suggestions
● Serve in butter lettuce wraps.
● Pair with crackers.
● Serve over mixed greens.
● Use as a filling for a low-carb tortilla.
