4.6 from 21 votes
Lightened Up Egg Salad
Lower calorie, lower cholesterol egg salad recipe. Fresh dill for flavor and dill pickles for a salty crunch. Kosher, Pareve, Gluten Free.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 120 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 large hard boiled eggs
- 6 large hard boiled egg whites
- 1 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons whole grain dijon mustard
- 2 tablespoons fresh minced dill
- 1 large dill pickle, diced
- salt and pepper to taste
Instructions
- Dice the hard boiled eggs into small pieces.
- Place the hard boiled eggs in a salad bowl. Add mayonnaise, mustard, fresh dill, and dill pickles to the bowl.
- Mix gently with a spoon till combined. Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour. Serve in a sandwich or scoop on salad.
Cup of Yum
Nutrition Information
Calories
120kcal
(6%)
Carbohydrates
1g
(0%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
187mg
(62%)
Sodium
182mg
(8%)
Potassium
116mg
(3%)
Vitamin A
270IU
(5%)
Calcium
29mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 120
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 182mg | 8% |
| Potassium | 116mg | 2% |
| Vitamin A | 270IU | 5% |
| Calcium | 29mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.