Low Fat High Protein Egg Salad Recipe
User Reviews
4.8
18 reviews
Excellent
Low Fat High Protein Egg Salad Recipe
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An Egg Salad Recipe that is lower in fat, high in protein and all around delicious! Perfect for sandwiches, crackers or pita chips.
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Ingredients
- 10 hard boiled eggs
- 1/2 cup dill pickles diced
- 1/3 cup yellow onion finely diced
- 2/3 cup light sour cream*
- 1 tablespoon white vinegar or pickle juice
- salt & pepper to taste
- 1/2 teaspoon Dill optional
Instructions
- Boil, cool and peel eggs. Slice each egg in half (Egg slicers are all the rage. This is a great one and makes life SO easy). Discard the yolks from eight of the eggs or save for later.
- Chop eggs into small pieces and place into a large bowl. Add in the remaining chopped ingredients and stir to combine.
Notes
- *Light sour cream is a nice in-between 'sauce' between real mayonnaise and plain Greek yogurt. It has minimal-ish calories.
- **I didn't have any celery on hand when I made this recipe. Feel free to add it in too! I also really like adding in mild pepperoncini too. I love a good vinegary bite.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
5g
(2%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
479mg
(160%)
Sodium
339mg
(14%)
Potassium
274mg
(8%)
Sugar
2g
(4%)
Vitamin A
810IU
(16%)
Vitamin C
1.3mg
(1%)
Calcium
127mg
(13%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 479mg | 160% |
| Sodium | 339mg | 14% |
| Potassium | 274mg | 6% |
| Sugar | 2g | 4% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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