High-Protein Crab Stick & Egg Salad
Method
If the eggs are not already cooked, place them in a saucepan, cover with cold water, and bring to a boil. Cook for 9–10 minutes, then cool under cold running water, peel, and dice.
Dice the crab sticks and cucumber into evenly sized cubes. Drain the sweet corn thoroughly and finely chop the green onions.
In a small bowl, whisk together the Greek yogurt and light mayonnaise until smooth. Season with salt and freshly ground black pepper to taste.
Place the crab sticks, eggs, sweet corn, cucumber, and green onions into a large mixing bowl.
Pour the dressing over the salad ingredients.
Gently toss until everything is evenly coated without breaking up the eggs.
Serve immediately, or refrigerate for 15–20 minutes to allow the flavors to blend before serving.
For the freshest flavor, use chilled ingredients and add the dressing just before serving. A squeeze of fresh lemon juice and a sprinkle of chopped dill pair beautifully with the crab sticks and cucumber, giving the salad a bright, refreshing finish without adding many calories.
Nutrition Facts
Per serving
