| INGREDIENTS: |
| 6 large eggs |
| 1/4 cup non-fat plain Greek yogurt |
| 1 tablespoon light mayonnaise |
| 1 teaspoon prepared yellow mustard |
| pinch salt |
| pinch black pepper |
| 2 teaspoons diced red onion |
| 2 teaspoons diced celery |
| smoked paprika for sprinkling |
| 2 teaspoons chopped chives, for garnish |
| optional: top with salmon |
| PREPARATION: |
| 1. Boil the eggs: In a medium saucepan, arrange the eggs in a single layer and cover with at least 1-inch of cold water. Set on high heat and bring to a rolling boil. As soon as the water is boiling, turn the heat off and cover the saucepan for 9 minutes. |
| 2. Drain the cooked eggs and run them under cold water or place eggs in an ice bath. |
| 3. Peel the eggs and slice them in half lengthwise. |
| 4. Remove the yolks into a small bowl. Arrange the whites on a serving plate. |
| 5. Use a fork to mash the egg yolks. |
| 6. To the mashed yolks, add Greek yogurt, mayonnaise, prepared yellow mustard, salt, and black pepper. Mix well until smooth. |
| 7. Add the red onion and celery and stir until combined. |
| 8. Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Add chives for garnish. Serve immediately, or refrigerate. Remove from the fridge 30 minutes before serving. |
| Recipe courtesy of Diabetes Prevention & Control Adapted from themediterraneandish.com |
Salmon and Veggie Omelet
August 6, 2025
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