Low-Yolk Egg Salad
User Reviews
5
Low-Yolk Egg Salad
Description
Low-Yolk Egg Salad lowers the fat and cholesterol content by removing two egg yolks from four hard-boiled eggs, using only two yolks combined with all the whites. The eggs are chopped coarsely and mixed with mayonnaise, Dijon mustard, and chopped scallions for flavor and freshness. Seasoning with kosher salt and black pepper finishes the dish.
The Dijon mustard adds subtle sharpness that complements the creamy mayonnaise, while the scallions provide a mild onion note and slight crunch. By reducing the number of yolks, the texture is less dense and oily compared to traditional egg salad.
This egg salad works well as a sandwich filling, on crackers, or served with salads. Its lower yolk content makes it a lighter alternative for those seeking to moderate egg yolk intake without sacrificing flavor.
Ingredients
- 4 large egg peeled, hard boiled
- 4 teaspoons mayonnaise check labels for whole30, light
- 1/2 teaspoon Dijon mustard
- 2 tbsp scallion chopped, or chives
- kosher salt fresh, to taste
- black pepper fresh, to taste
Instructions
- Separate the yolks from the egg whites and discard 2 of the yolks. (My dog loves them!)
- Chop the eggs and combine with mayonnaise, dijon mustard, scallions, salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1/2 of salad | |
| Calories | 122kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 9.5g | 19% |
| Fat | 7.6g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 189mg | 63% |
| Sodium | 235mg | 10% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
