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Egg Salad Recipe Bodybuilding

Bodybuilding Egg Salad Recipe

  • Author: Kelsey Butler
  • Total Time: 20
  • Yield: 3 1x


This egg salad recipe is a great way to get your daily dose of protein. It’s perfect for both bulking and cutting phases, as there are two options to choose from. Plus, it’s healthy and delicious!


Units Scale
  • 4 large eggs
  • 1/2 avocado
  • 1/2 cup celery, chopped
  • 2 chives, chopped
  • 1/3 cup plain low-fat Greek yogurt
  • 2 tablespoons Dijon mustard
  • Dash of salt and pepper
  • 2 cups arugula


1. Hardboil eggs if necessary

2. Meanwhile, chop vegetables

3. Once eggs are cooked and cooled, remove skin and cut into quarters

4. Combine eggs with chopped vegetables, Greek yogurt, Dijon mustard, salt, and pepper

5. Serve over a bed of arugula and enjoy!


Lasts in the fridge for up to 3 days.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Bulking, Cutting
  • Method: Stovetop
  • Cuisine: Bodybuilding Meals


  • Calories: 305 kcal
  • Fat: 22 g
  • Carbohydrates: 9 g
  • Protein: 18 g