Low Calorie Egg Salad has the same classic egg salad flavors, but with fewer calories. This delicious egg salad is great on a slice of bread or as lettuce wraps.
Try my Air Fryer Hard Boiled Eggs and my Low Calorie Egg Casserole for more delicious egg recipes.
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This simple egg salad recipe is packed with protein from hard-boiled eggs and has fresh flavor from the veggies like celery, bell pepper, and onion.
It's just like a classic egg salad recipe, but lightened up with a creamy dressing made from non-fat Greek yogurt and a touch of Dijon mustard for flavor.
Why You'll Love This Recipe
This creamy egg salad is made with simple ingredients and straightforward instructions. It's easy to prepare, making it a great way to make quick lunches or meal prep.
It's made using non-fat Greek yogurt and light mayonnaise instead of heavier ingredients, making it a lower calorie option while still being delicious.
Ingredients You Need
- Eggs: Contributes to the creamy texture of the salad.
- Non-fat plain Greek yogurt: A creamy, tangy addition.
- Light mayonnaise: Provides creaminess and flavor.
- Dijon mustard: Adds a punch of flavor and tanginess to the dressing.
- Celery: Adds crunch and freshness.
- Red bell pepper: Red peppers provide sweetness and color.
- Red onion: Adds a mild, sweet flavor and a pop of color.
- Fresh parsley: Adds a burst of freshness and herbaceous flavor.
- Salt and black pepper: Seasonings that bring out the flavors of the ingredients and can be adjusted to taste preference.
- Paprika (optional): Adds a hint of smokiness and a pop of color as a garnish.
How To Make The Best Egg Salad Recipe
Step 1. Hard-boil the eggs: Boil eggs in a large pot for 9-12 minutes, then cool, peel, and chop.
Step 2. Prepare the dressing: Mix Greek yogurt, light mayonnaise, Dijon mustard, salt, and pepper in a large bowl.
Step 3. Combine ingredients: In a larger bowl, mix chopped eggs with celery, red bell pepper, red onion, and parsley.
Step 4. Fold in the dressing: Gently combine the creamy dressing with the egg and vegetable mixture until well coated.
Step 5. Chill and serve: Refrigerate the batch of this egg salad for at least 30 minutes to meld flavors. Optionally garnish with paprika before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- After boiling, immediately transfer the eggs to an ice cold water bath to stop the cooking process and make them easier to peel.
- Taste the salad before chilling and adjust the seasoning as needed.
- Feel free to swap or add other crunchy vegetables like diced cucumber, shredded crunchy carrot, red onions, or chopped spinach for added texture and flavor.
- Replace some or all of the mayonnaise with mashed avocado for a creamy avocado egg salad.
Frequently Asked Questions About Low Calorie Egg Salad
Absolutely! Egg salad is versatile, and you can customize it with your favorite ingredients. Consider adding dill pickles, a squeeze of lemon juice, fresh dill, spring onions, fresh herbs, cayenne pepper, or even a sprinkle of feta cheese for extra flavor.
You can substitute sour cream if desired. However, keep in mind that it will increase the calorie and fat content of the salad.
Store leftover egg salad in an airtight container in the refrigerator to keep it fresh. Use within 3 days.
It's not recommended to freeze egg salad.
More Egg Recipes You Might Enjoy
Low Calorie Egg Salad
Special Equipment
Ingredients
- 4 large eggs
- ¼ cup non-fat Greek yogurt
- ¼ cup light mayonnaise
- 1 teaspoon dijon mustard
- ¼ cup finely chopped celery
- ¼ cup finely chopped red bell pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Dash of paprika for garnish, optional
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer and cook for about 9-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool. Once cooled, peel and chop the eggs.
- In a small bowl, mix together the Greek yogurt, light mayonnaise, Dijon mustard, salt, and pepper. This will be the creamy base for your egg salad.
- In a larger bowl, combine the chopped hard-boiled eggs, celery, red bell pepper, red onion, and chopped parsley. Gently fold the dressing into the egg and vegetable mixture until everything is well coated. Taste and adjust the salt and pepper as needed.
- Refrigerate the egg salad for at least 30 minutes. Before serving, you can sprinkle a dash of paprika on top for garnish if desired.
Notes
- After boiling, immediately transfer the eggs to an ice cold water bath to stop the cooking process and make them easier to peel.
- Taste the salad before chilling and adjust the seasoning as needed.
- Feel free to swap or add other crunchy vegetables like diced cucumber, shredded crunchy carrot, red onions, or chopped spinach for added texture and flavor.
- Replace some or all of the mayonnaise with mashed avocado for a creamy avocado egg salad.
- Storing: Store leftover egg salad in an airtight container in the refrigerator to keep it fresh. Use within 3 days.
- Freezing: It's not recommended to freeze egg salad.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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