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Easy Healthy Egg Salad Recipes Low Calories

My easy egg salad recipe creates the best egg salad sandwiches. It starts with entirely hard-boiled eggs along with a creamy dressing. Make a delicious sandwich or serve in lettuce wraps for a light meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Dessert, diet, Dinner, low calories, low carb, lunch, Main Course, Salad, Snack
Cuisine: American, Asian, dairy free, gluten free, low carb
Keyword: Egg Salad Recipes
Servings: 4
Calories: 135kcal
Author: Feodora Nastashia

Ingredients

  • 6 large-eggs
  • 2 tsp Dijon-mustard
  • ¼ cup plain-Greek-yogurt-or-mayonnaise
  • ¼ tsp each-of-salt-and-pepper-or-to-taste
  • ¼ cup finely-chopped-red-onion-or-to-taste

Instructions

  • Cook eggs: Fill a pot with cold water and put in the eggs. Bring to a boil over medium-high heat. Cover the pan with a lid, turn off the heat and let stand for 14 minutes.
  • Immediately drain the warm water and fill the kettle with cold water and ice hockey. Let sit 10 minutes then peel off the eggs.
  • Or, cook eggs in an Instant Pot.
  • In a large bowl, whisk together the Dijon mustard, plain Greek yoghurt (or carrot ), pepper and salt.
  • Chop the eggs and add them into the bowl, together with the chopped red onion.
  • Stir until well blended.
  • Taste and year, as required.
  • Drink egg salad in a sandwich with lettuce, on toasted bread topped with chopped avocado, or in lettuce wraps.

Notes

Store egg salad in a covered container in the refrigerator for up to 3 days.
Serving: 1/4 recipe | Calories: 135kcal | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 281mg | Sodium: 307mg | Sugar: 2g