Lean and Green Entree | Mason Jar Egg Salad

This tasty twist on a classic dish brings together the creamy goodness of egg salad with the practicality of a mason jar. Perfect for on-the-go lunches, picnics, or as a quick and easy meal prep option, this recipe is a game-changer.

Lean and Green Entree | Mason Jar Egg Salad

Prep Time 10 minutes
Course Main Course
Servings 1


  • 2 tbsp low-fat Greek yogurt
  • 3/4 tsp whole grain mustard
  • 1 tbsp water
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 3 hardboiled eggs, peeled and chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped cucumber
  • 1 cup baby arugula


  • In a mixing bowl, combine the Greek yogurt with the mustard, water, salt, and pepper; set aside.
  • Layer the dressing, hardboiled eggs, celery, cucumber, and arugula in a 24-32 oz. mason jar. Put the lid on the jar and refrigerate until ready to eat.
  • Eat right out of the jar!
Keyword Gluten Free, Keto

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating