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.
Servings: 4
Calories: 135kcal
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