Lighter Egg Salad

PinSaveJUMP to RECIPE

This post may contain affiliate links.

I love egg salad and I’m super picky about it.

An instant deal-breaker is gloppy, mayo-heavy egg salad that just screams empty calories.

Lighter Egg Salad - All the flavor of traditional egg salad minus the fat and calories! Made with 0% fat Greek yogurt to keep it creamy and wayyy healthier!!

I’ve created this easy recipe that largely uses 0% fat plain Greek yogurt and just a smidge of fat-free mayo.

For crunch there’s a bit of celery while green onions, dill, and Dijon mustard add classic egg salad flavors.

You can doctor it up by adding diced red peppers, Roma tomatoes, dill relish, but I kept this version more traditional, minus the fat and calories. You’ll never miss them.

Lighter Egg Salad - All the flavor of traditional egg salad minus the fat and calories! Made with 0% fat Greek yogurt to keep it creamy and wayyy healthier!!

I used 8 hard-boiled egg whites and 4 yolks, and discarded 4 of the yolks to keep it even lighter, but you can use 8 whole eggs. To keep it squeaky clean, the recipe can be made as egg-white only egg salad but I don’t find it as satisfying without some yolks.

It’s great on sandwiches, crackers, or just right out of the bowl. I can happily sit down to just a bowl of egg salad and polish it off.

Lighter Egg Salad - All the flavor of traditional egg salad minus the fat and calories! Made with 0% fat Greek yogurt to keep it creamy and wayyy healthier!!

Pin This Recipe

Enjoy AverieCooks.com Without Ads! ๐Ÿ†•
Go Ad Free

4.80 from 5 votes

Lighter Egg Salad

By Averie Sunshine
The recipe largely uses 0% fat plain Greek yogurt and just a smidge of fat-free mayo to keep the egg salad lighter and youโ€™ll never miss the fat and calories. For crunch thereโ€™s a bit of celery while green onions, dill, and Dijon mustard add classic egg salad flavors. You can discard the some of the yolksto keep it even lighter and the recipe can be made as egg-white only egg salad. Itโ€™s great on sandwiches, crackers, or right out of the bowl.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 heaping cups
Save this recipe to your email
Enter your email and weโ€™ll send it to you!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 8 hard-boiled large eggs, optionally discard some of the yolks; I use 4 and discard 4
  • ยฝ cup 0% fat plain Greek yogurt, minus 2 tablespoons (or another Greek yogurt; regular yogurt is not recommended for this recipe because itโ€™s too thin)
  • 2 tablespoons fat-free mayonnaise, or another mayo
  • 2 teaspoons Dijon mustard, yellow mustard may be substituted but I prefer Dijon
  • heaping 1/4 cup celery, diced small
  • heaping 1/4 cup green onions, sliced thin (about 1 green onion)
  • 2 teaspoons fresh or dried dill
  • 1 teaspoon salt, or to taste
  • ยพ teaspoon pepper, or taste
  • pinch garlic powder
  • pinch sugar, optional (brings out and compliments the salt and spices)

Instructions 

  • To a large saucepan, add eggs, cover with 1 inch water, and bring to a boil uncovered over high heat. After water starts boiling, allow it to boil for 10 minutes. Drain water, remove eggs, rinse with cold water, place eggs in an ice bath in a large bowl, and allow them cool until youโ€™re able to peel them. (Or hard-boil the eggs using your favorite method.)
  • Slice the eggs (I use all 8 egg whites and 4 yolks and discard the other 4 yolks based on personal preference). I prefer to keep the slices on the bigger side so I can see nice chunks of egg in the egg salad. I use thisย egg slicerย to slice once vertically, then rotate the egg 90 degrees and slice again. If you donโ€™t have one, I recommend hand chopping rather than using a food processor so you donโ€™t pulverize the eggs; set aside.
  • To a large bowl, add all remaining ingredients and stir to combine.
  • Add the eggs and stir gently to coat evenly.ย Taste and make any flavor or seasoning adjustments, if necessary. You may need more salt, more pepper, or an extra small dollop of Greek yogurt or mayo (those are the most common adjustments I make). Depending on how cold the eggs were when you peeled them and personal preference, you may need to cover and chill the egg salad for a few hours before serving. Egg salad will keep airtight in the fridge for up to 3 days. Serve with bread, crackers, etc.

Nutrition

Serving: 1, Calories: 408kcal, Carbohydrates: 10g, Protein: 35g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 13g, Cholesterol: 843mg, Sodium: 1644mg, Fiber: 1g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Related Recipes

Easy Spinach and Tomato Frittata – Ready in 10 minutes and healthy! Perfect for any meal! Great for using up odds-and-ends veggies, too!

Easy Spinach and Tomato Frittata - Ready in 10 minutes and healthy! Perfect for any meal!! Great for using up odds-and-ends veggies, too!!

Asparagus, Peas, and Smoked Gouda Frittata โ€“ Even the pickiest eaters will eat green vegetables in this healthy, easy, 25 minute recipe!

Asparagus, Peas, and Smoked Gouda Frittata - Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!

Creamy and Crispy Hash Browns Frittata โ€“ Hash browns, cream-style soup, and eggs. The eggs are creamy and the are potatoes crispy. Easy comfort food!

Creamy and Crispy Hash Browns Frittata 

Vegetable Fried Rice Frittata (vegetarian, GF) โ€“ Like a fried rice vegetable stirfry thatโ€™s baked into creamy eggs!

Vegetable Fried Rice Frittata - Like a fried rice & veggie stir that was baked into soft creamy eggs! Easy & healthy!

Sweet Potato and Mozzarella Egg Skillet (GF) โ€“ Easy, cheesy comfort food thatโ€™s ready in 15 minutes!

Sweet Potato and Mozzarella Egg Skillet (GF) - Easy, cheesy comfort food that's ready in 15 minutes!

White Cheddar and Dijon Baked Eggs โ€“  Fast, easy comfort food thatโ€™s ready in 15 minutes! The Dijon and cheese jazz these eggs right up!

White Cheddar and Dijon Baked Eggs - Fast & easy comfort food that's ready in 15 minutes! The Dijon & cheese just jazz these eggs right up!

Spicy Baked Eggs and Hash Brown Frittata (vegetarian, GF) โ€“ Frozen spinach is incorporated in this easy and fast egg dish with a slightly spicy kick!

Spicy Baked Eggs and Hash Brown Frittata (vegetarian, GF)

Spinach and Red Pepper Frittata (vegetarian, GF) โ€“ Red peppers, spinach, and eggs are used in this easy and flavorful quickie meal!

Spinach and Red Pepper Frittata (vegetarian, GF)

100-Calorie Cheese, Vegetable and Egg Muffins โ€“ (GF) โ€“ Healthy, easy & only 100 calories! Youโ€™ll want to keep a stash on hand!

100-Calorie Cheese, Vegetable and Egg Muffins (GF) - Healthy, easy & only 100 calories! You'll want to keep a stash on hand!

4.80 from 5 votes (3 ratings without comment)

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

Comments

  1. 5 stars
    This egg salad is absolutely delicious and makes for the perfect lunch. You could stuff a pita pocket with it, make sliders, or do what I did which was use a light whole grain bread, slap a large lettuce leaf on there and top it with this yummy egg salad. I did not use fat free mayo, but I did use light mayo.

  2. 5 stars
    This egg salad is absolutely delicious and makes for the perfect lunch. You could stuff a pita pocket with it, make sliders, or do what I did which was use a light whole grain bread, slap a large lettuce leaf on there and top it with this yummy egg salad. I did not use fat free mayo, but I did use light mayo.

    1. Thanks for the five star review and Iโ€™m glad that you love this and enjoy the versatility!

  3. This is the 3rd recipe I’ve made of yours in the past few weeks. This is very good! I made it today to have ready for Friday since it’s Lent and I don’t eat meat on Fridays. I’m not sure if it will last until Friday! :-) This recipe is definitely a keeper.

    1. Glad you’ve been enjoying lots of my recipes the past few weeks and glad this recipe is a keeper for you!

    1. You can use less Greek yogurt if you like pasty egg salad. I personally don’t. Also if you use all the yolks it’ll be thicker, too. I omitted most to keep it lighter.

    2. Just curious if youโ€™ve ever left the yolks out entirely. ย wanting to try this recipe but on a specific mea l plan and not able to eat the yolks! Thanks!

      1. You can omit the yolks, yes, that’s fine. Reduce the amount of Greek yogurt and mayo as needed since you are using less overall egg.