Description
A light and protein-packed egg salad made with hard boiled eggs, light mayonnaise, Dijon mustard, and fresh scallions. This low-calorie recipe is perfect for a healthy lunch or snack, offering a creamy texture and savory flavor with reduced fat content by using light mayo and discarding some yolks.
Ingredients
Egg Salad Ingredients
- 4 large hard boiled eggs (peeled)
- 4 teaspoons light mayonnaise (check labels for Whole30 compliance)
- 1/2 teaspoon Dijon mustard
- 2 tablespoons green scallions or chives, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Hard Boiled Eggs: Start by preparing the hard boiled eggs using your preferred method: classic stovetop, Instant Pot, or air fryer. Once done, cool them under cold running water to stop the cooking process.
- Peel Eggs: Carefully peel the cooled eggs to remove the shells completely without damaging the egg whites.
- Separate and Reduce Yolks: Separate the yolks from the whites. Discard 2 of the yolks to reduce calories and fat; optionally save them for other uses like feeding pets if desired.
- Chop and Combine: Chop the remaining egg whites and yolks coarsely. Mix together with light mayonnaise, Dijon mustard, and chopped scallions until well combined.
- Season: Add kosher salt and freshly ground black pepper to taste, adjusting seasoning as per your preference.
- Serve or Store: Serve immediately for best taste or refrigerate in an airtight container for up to 3 days. This recipe can be scaled up for meal prep during the week.
Notes
- Use light mayonnaise to keep the calorie and fat content low.
- Discarding some yolks reduces cholesterol and calories without sacrificing much flavor.
- Scallions or chives add fresh flavor; feel free to substitute with fresh herbs like dill or parsley for variation.
- This egg salad works great wrapped in lettuce leaves or whole grain bread for a healthy meal.
- Ensure eggs are cooked properly to avoid any food safety concerns.
