Description
A quick and easy high-protein egg salad recipe that’s low in calories and perfect for a healthy meal or snack. Made with hard boiled eggs, light mayonnaise, Dijon mustard, and fresh scallions, this salad is flavorful and nutritious with a creamy texture and subtle tang.
Ingredients
Scale
Egg Salad Ingredients
- 4 large hard boiled eggs (peeled)
- 4 teaspoons light mayonnaise (check labels for whole30 compliance)
- 1/2 teaspoon Dijon mustard
- 2 tablespoons green scallions or chives, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Eggs: Start by preparing the hard boiled eggs. You can make them using the classic stove top method, or use an Instant Pot or air fryer depending on your preference.
- Cool and Peel: Once the eggs are cooked, rinse them under cold water to cool and then peel off the shells completely.
- Separate Yolks and Whites: Carefully separate the yolks from the egg whites and discard two of the yolks (optional, as per preference or to reduce calories).
- Chop and Mix: Chop the remaining egg whites and yolks, then combine them in a bowl with the light mayonnaise, Dijon mustard, chopped scallions, salt, and freshly ground pepper. Mix well to ensure even distribution of flavors.
- Serve or Store: The egg salad is ready to eat immediately or can be scaled up and prepped ahead for convenient meals throughout the week.
Notes
- You can adjust the amount of mayonnaise for creaminess or calorie control.
- Discarding two yolks lowers calories and fat but keeps protein high.
- Use fresh scallions or chives to add a mild onion flavor and freshness.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to use light mayonnaise labeled whole30-compliant if following the Whole30 program.
