If you’re ready to get cracking on your protein goals this year, you don’t need fancy supplements, shakes or bars to get started. Instead, you can choose something that’s likely already in a refrigerator near you: the humble egg.

According to the Iowa Egg Council, the average egg contains 6 to 7 grams of protein, with a little over half of that found in the egg white.

But don’t chicken out on eating the yolk! Though not as trendy as the egg white, the yolk contains the other half of an egg’s protein and most of its vitamins and minerals, such as lutein for protecting eyes from screens’ blue light, vitamin D for maintaining strong bones and choline for brain health.

June 3 is National Egg Day, and it’s the perfect opportunity to incorporate this egg-cellent recipe into your lunch repertoire. This loaded egg salad packs in tons of flavor from additions like bacon, scallions, relish and mustard.

INGREDIENTS

• 6 hard-boiled eggs, shells removed
• 4 slices bacon
• ½ cup celery, minced
• 3 tablespoons light mayonnaise
• 3 tablespoons diced scallions
• 1 ½ tablespoons sweet pickle relish
• 1 ½ tablespoons spicy brown or yellow mustard (not Dijon)
• Black pepper, to taste
• ⅛-¼ teaspoon seasoning salt or salt, to taste

INSTRUCTIONS:

1. Hard boil the eggs by placing them in a small pot and covering with cold water. Set a timer for 20 minutes. Bring water to a boil. Next, turn down to simmer and cook until the timer goes off. Drain water in sink. Add cold water and ice cubes to pot to cool eggs quickly. Once cooled, peel each egg and chop it into small pieces.

2. Cook the bacon by lining a plate with several paper towels. Place six bacon strips on the paper. Cover with several paper towels. Cook in the microwave for 4 to 5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot. Crumble bacon and set aside.

3. In a medium bowl, add the chopped eggs, crumbled bacon and all remaining ingredients. Mix with a spatula. Taste and add more seasoning salt or salt and pepper, if needed. This egg salad will keep in the refrigerator for about five days.

Makes 4 servings.

Nutrition Facts (per serving):
Calories: 117; Carbs: 2g; Protein: 13g; Fat: 12g

Recipe Card for Loaded Egg Salad

Sources:
Iowa Egg Council
The Incredible Egg
Skinnytaste