Ultimate Low Calorie Egg Salad
Make this creamy low calorie egg salad in just 25 minutes! High in protein and low in fat using plain nonfat Greek yogurt instead of heavy mayonnaise.
Ingredients
Egg Salad
- 8 large eggs Or store-bought hardboiled eggs to save time.
- 1/4 cup plain nonfat Greek yogurt 60g; you can also substitute this with light mayo.
- 1 Tbsp Dijon mustard Adds a perfect sophisticated tang.
- 2 Tbsp chives or green onion Finely chopped for a mild, fresh bite.
- 1-2 Tbsp dill pickle relish Adjust this amount to your personal taste.
- 1/2 tsp salt Adjust to taste before serving.
- 1/4 tsp pepper Adjust to taste before serving.
Instructions
- Place your 8 large eggs inside a saucepan in a single layer. Cover them generously with cool tap water so the water sits about one inch above the eggs.
- Bring the water to a steady rolling boil over medium-high heat. Once it boils, promptly set your timer for exactly 10 minutes to guarantee beautiful, firm yolks.
- When the timer goes off, take the pan off the hot stove right away. Plunge the boiled eggs directly into an ice water bath to halt the cooking process. Let them rest for about 10 minutes until completely cool to the touch.
- Gently tap each egg on the counter to crack the delicate shell. Roll the egg beneath your palm to loosen the membrane, then peel the shells away under a gentle stream of cool running water.
- Slice all the peeled eggs perfectly in half lengthwise. Discard the yolks from four of these eggs to lower the overall fat content while maintaining flavor.
- Roughly chop the 4 whole eggs and your 4 hollow egg whites into bite-sized pieces using a sharp knife. Transfer these chopped eggs into a spacious glass mixing bowl.
- Add 1/4 cup of plain nonfat Greek yogurt, 1 tablespoon of Dijon mustard, 2 tablespoons of freshly chopped chives, 1-2 tablespoons of dill pickle relish, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper directly into the bowl.
- Grab a sturdy spatula and gently fold everything together. Coat the eggs evenly without mashing them completely until the mixture looks gorgeously creamy.
Notes
Serve this delicious egg salad on whole grain sandwich bread, artisan sourdough toast, or sturdy butter lettuce boats for a lower carbohydrate option. Store leftovers in a truly airtight container in the refrigerator for up to four days.