This easy low calorie egg salad recipe is just 188 calories and has zero mayonnaise. To make this egg salad recipe easy, I’ve supplied you with 5 different healthy ways to serve egg salad. From egg salad sandwiches, to healthy lunch wraps… You’ll find lot of ways to use egg salad below.
Ingredients You’ll Need:
- 8 large eggs
- 1 green onion minced
- 2 stalks celery sliced thin
- ¼ cup minced dill
- 2 tablespoons minced chives
- ½ cup 0% Greek yogurt
- 2 teaspoons dijon mustard or yellow mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Low Calorie Egg Salad
Healthy Egg Salad Meal Prep and Storage
Meal Prep: To meal prep a salad, add all the ingredients to individual meal prep containers, or family sized containers. Add the dressing to a separate container and do not add it until you are ready to serve.
Storage: Will hold in the fridge for 4-5 days, does not hold well in the freezer.
Serving: If you added the dressing and the salad gets soggy, add it to a sandwich wrap or large tortilla. It’s a great way to salvage leftover soggy salad.
Low Calorie Egg Salad
More Yummy Low Calorie Recipes:
Low Calorie Egg Salad
Ingredients
- 8 large eggs
- 1 green onion minced
- 2 stalks celery sliced thin
- ¼ cup minced dill
- 2 tablespoons minced chives
- ½ cup 0% Greek yogurt
- 2 teaspoons dijon mustard or yellow mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Boil the Eggs:
- Put the eggs in a large pot with a lid.
- Pour cool water over the eggs until fully submerged.
- Put the pot over high heat and bring to a boil.
- Once the water is at a rolling boil, turn off the heat and cover the pot with the lid.
- Allow the eggs to sit in the hot water for 15 minutes, then drain the water out.
- Cool completely before peeling.
Make the Egg Salad:
- Add the green onion, celery, dill and chives to a large bowl.
- Chop the hard boiled eggs and add to the bowl, and toss the ingredients together.
- Add the Greek Yogurt, mustard, paprika, salt and pepper to the bowl and mix well.
How to Serve Egg Salad:
- Make a Sandwich: Add to bread, and top with lettuce, and tomato.
- Add to a Salad: Try a “cob salad” style with mixed greens, tomatoes, a scoop of egg salad and a little crumbled bacon or shredded chicken.
- Make a Sandwich Wrap: Add egg salad, baby spinach, shredded carrots, sliced red onion, and mustard to a sandwich wrap.
- Scoop with Veggie Sticks or Crackers: Use celery, cucumber, bell pepper and any of your favorite veggie sticks or crackers to scoop and devour egg salad.
- Make Lettuce Wraps: Add to butter lettuce leafs, top with a sprinkling of paprika.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Homemade Egg Salad Recipes
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Pin This Recipe to Pinterest:
Just made this! I love how you can’t taste the Greek yogurt in this, however, the dill flavor is a bit overpowering. If anything, I would lessen the amount of dill and add some lemon juice to help balance the flavor. Otherwise, it is very yummy.
Pingback: How to Make Toast in the Oven - Lose Weight By Eating