Healthier Egg Salad

A recipe for Egg Salad that is lower in fat, high in protein and all around delicious and healthy!

A recipe for Egg Salad that is lower in fat, high in protein and all around delicious and healthy!

Oh egg salad, how I love thee. Let me count the ways.

You guys, happy belated Easter! How many of you have already made your egg salad sandwiches and I’m late to the party?

Well, in typical Lauren fashion, I am a wee bit late on posting this recipe, but who’s to say we can’t enjoy egg salad year round? Not this girl. I love salads of every kind, egg variety included.

Normally, I use up all my colored, hard boiled Easter eggs, regular mayo and a variety of finely diced vegetables in the egg salad I make the week after Easter. This year has been no exception, except I changed my recipe up a bit:

  • I lowered the fat because THIGHS
  • I added dill because FLAVOR
  • I didn’t add celery because MOMBRAIN
  • I omitted a lot of the egg yolks because THIGHS

I tried to keep things on the more-protein-than-fat train because it’s healthier (obviously) and you can’t taste a big difference. I thought you’d be able to, but alas, I did not. That’s called WINNING, folks.

A recipe for Egg Salad that is lower in fat, high in protein and all around delicious and healthy!

After I made my big bowl of egg salad, I convinced my kids to try it with soda crackers and they started eating it up like crazy! (That never happens.) Then we ran out of soda crackers and I found these Mediterranean pita chips hiding in my pantry and just about died. They are so good with this Healthier Egg Salad!

Of course, bread is always an expected and respectable option for egg salad too but we usually opt for crackers.

Moral of the story: find whatever vehicle works best for you for Egg Salad consumption.

A recipe for Egg Salad that is lower in fat, high in protein and all around delicious and healthy!

Anyways, I’m working on a few more posts for the week and hope you’ll all stick around for more family and recipe fun!!

Have a great day, friends!!

 

Recipe Links & tips

(some affiliate links below)

I like using sour cream because I feel like it’s a happy medium between super tangy, uber healthy non-fat plain greek yogurt and straight up mayonnaise. You get a creamy ‘sauce’ of sorts, without the high caloric price tag.

Egg slicers are all the rage. This is a great one and makes life SO easy.

The glass pyrex bowls I am in love with (pictured above) come with plastic lids, so any extra egg salad can stay fresh in the fridge without having to dirty a separate container. For this dish-hating mama, they are glorious.

I did add dried dill to my egg salad because I LOVE it, but feel free to use fresh dill if you have it or omit it all together. No big deal! Also, don’t be shy with the salt, or pepper! I love pepper. I use this pepper grinder on the coarsest setting and throw pepper onto anything and everything.

I didn’t add celery to this recipe because I didn’t have any on hand and didn’t miss it! Of course, feel free to add it in for an extra crunch.

If you want an extra boost of nutrition, try grating 1/2 – 1 cup of fresh zucchini onto some paper towels, wring out really well and stir that into this recipe. A trick I first tried with my Epic Chicken Salad that changed my life.

 

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Healthier Egg Salad

A recipe for Egg Salad that is lower in fat, high in protein and all around delicious and healthy!

Yield: 4 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 10 hard boiled eggs
  • 1/2 cup diced dill pickles
  • 1/3 cup finely diced yellow onion
  • 2/3 cup light sour cream*
  • 1 tablespoon white vinegar or pickle juice
  • salt & pepper, to taste
  • 1/2 teaspoon dill (optional)

Directions:

  1. Slice each egg in half. Discard the yolks from eight of the eggs or save for later.
  2. Chop Eggs into small pieces and place into a large bowl. Add in the remaining ingredients and stir to combine.
  3. *Light sour cream is a nice in between 'sauce' between real mayonnaise and plain greek yogurt. It has minimal-ish calories.
  4. **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.

A recipe for Egg Salad that is lower in fat, high in protein and all around delicious and healthy!

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  1. Yummy! Egg salad is one of those nostalgic lunches for me. Although due to the mayonnaise and egg yolks I don’t often indulge. Loving the healthier version. I’m going to have to make a big batch of this. One of those “I cannot believe it is healthy moments.”

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  2. Your recipe sounds great, but since we love mayo, I just thin it down with sour cream, that way we can have the best of both flavors… thanks for lestening…
    Bonnie

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