This protein-packed egg salad is one of my go-to lunches—it’s quick, creamy, and surprisingly filling. Paired with crispy cauliflower thins, it’s a lighter take on a classic that still hits all the comfort food notes!
The recipe:
Preheat oven to 400°F. Place cauliflower thins on a baking sheet and toast for 10 minutes, or until golden and crispy.
While thins are toasting, mix chopped eggs with mayo, Greek yogurt, mustard, and celery in a bowl.
Once the thins are crispy, spoon the egg salad mixture onto each one.
Top with shredded lettuce, avocado slices, and green onion. Enjoy!! xx
Egg Salad on Cauliflower Thins
This protein-packed egg salad is one of my go-to lunches—it’s quick, creamy, and surprisingly filling. Paired with crispy cauliflower thins, it’s a lighter take on a classic that still hits all the comfort food notes!
Ingredients
- 6 hard-boiled eggs chopped
- 1 tbsp mayo
- 1 tbsp plain Greek yogurt
- 2 celery stalks finely chopped
- 1 tsp Dijon mustard
- 3 cauliflower thins like Trader Joe’s
- 1/2 avocado sliced
- Handful of shredded lettuce
- 1 green onion sliced
Instructions
- Preheat oven to 400°F. Place cauliflower thins on a baking sheet and toast for 10 minutes, or until golden and crispy.
- While thins are toasting, mix chopped eggs with mayo, Greek yogurt, mustard, and celery in a bowl.
- Once the thins are crispy, spoon the egg salad mixture onto each one.
- Top with shredded lettuce, avocado slices, and green onion. Enjoy!! xx
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