Description
A high-protein, low-calorie egg salad recipe perfect for a healthy meal or snack. This recipe uses hard boiled eggs combined with light mayonnaise, Dijon mustard, and fresh scallions for a flavorful and satisfying salad that’s easy to prepare and great for meal prep.
Ingredients
Scale
Eggs
- 4 large hard boiled eggs (peeled)
Salad Dressing
- 4 teaspoons light mayonnaise (check labels for Whole30 compliance)
- 1/2 teaspoon Dijon mustard
Add-ins and Seasoning
- 2 tablespoons green scallions or chives, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare hard boiled eggs: Cook 4 large eggs using your preferred method such as stovetop boiling, Instant Pot, or air fryer. Once cooked, rinse them under cold water to cool.
- Peel and separate: Peel the cooled eggs carefully. Separate the yolks from the whites, discarding two yolks to reduce fat and calories (optional, can be used for pets).
- Chop eggs: Chop the egg whites and remaining yolks into small pieces for mixing.
- Mix and season: In a mixing bowl, combine chopped eggs with 4 teaspoons light mayonnaise, 1/2 teaspoon Dijon mustard, and 2 tablespoons chopped scallions. Season with kosher salt and freshly ground black pepper to taste. Mix thoroughly to combine all ingredients.
- Serve or store: The egg salad is ready to eat immediately or can be prepared in larger quantities and stored in the refrigerator for meal prep throughout the week.
Notes
- For best texture, use light mayonnaise to keep the calorie count low.
- Discarding some egg yolks reduces fat and calories but retains protein from the whites and yolks used.
- Scallions can be substituted with chives or green onions.
- This recipe scales well for multiple servings; simply multiply ingredients accordingly.
- Ensure to check mayonnaise labels if following Whole30 guidelines.
