High Protein Egg Salad (Low Calorie)
User Reviews
5
-
Prep Time
10 mins
-
Additional Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
93 kcal
-
Course
Main Course, Breakfast, Snacks
-
Cuisine
American
High Protein Egg Salad (Low Calorie)
Description
The High Protein Egg Salad mixes diced whole hard-boiled eggs along with extra egg whites to reduce calories without sacrificing protein. The combination is bound with plain Greek yogurt instead of mayonnaise for creaminess and lighter texture. Dijon mustard adds subtle sharpness, while chopped chives and dill pickle relish contribute fresh and tangy flavors, respectively. Salt and black pepper season the mixture to taste.
This salad is suitable for sandwiches, open-faced bread servings, or eaten with crackers. The recipe's cooking method ensures perfectly hard-boiled eggs by boiling for exactly 10 minutes, followed by rapid cooling and peeling. Removing yolks from half the eggs lowers calorie count while preserving protein from egg whites.
This preparation is well suited for those seeking a nutritious, lower-calorie protein-rich salad with familiar savory flavors. It combines traditional ingredients with modifications to reduce fat content without losing the creamy texture and flavor complexity of egg salad.
Ingredients
- 8 egg or you can buy store-bought hardboiled eggs to save time, large
- 1/4 cup Greek yogurt or light mayo!, plain, nonfat, 60g
- 1 Tbsp Dijon mustard
- 2 Tbsp chives or green onion, chopped
- 1-2 Tbsp dill pickle relish to taste
- 1/2 tsp salt or to taste, 1/4 tsp pepper
- 1/2 tsp black pepper or to taste, 1/4 tsp pepper
Instructions
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Bring water to a boil (for easier to peel eggs, add 1/2 Tbsp salt and 1 Tbsp vinegar). Once at a rolling boil, set the timer for exactly 10 minutes (for perfect hard boiled eggs) then remove from heat. Run eggs over cold water for a few minutes until all the hot water is gone and you’re left with the cold water. Let eggs sit in the cool water for 10 minutes until they reach room temperature.
- Peel the eggs. Discard the yolks from 4 of them (I like to give them to my dogs). This helps make the egg salad lower calorie but you can use them all if you want! Sometimes I do that.
- Then chop the 4 whole eggs and the 4 egg whites and add to a bowl. Add the yogurt, mustard, chives, pickle relish, salt and pepper. Combine well.
- Make into a sandwich (or an open faced sandwich) or eat with your favorite crackers!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 0.5cup (120g) | |
| Calories | 93kcal | 5% |
| Carbohydrates | 1.2g | 0% |
| Protein | 11.3g | 23% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 186mg | 62% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
