I love egg salad and I’m super picky about it.
An instant deal-breaker is gloppy, mayo-heavy egg salad that just screams empty calories.
I’ve created this easy recipe that largely uses 0% fat plain Greek yogurt and just a smidge of fat-free mayo.
For crunch there’s a bit of celery while green onions, dill, and Dijon mustard add classic egg salad flavors.
I used 8 hard-boiled egg whites and 4 yolks, and discarded 4 of the yolks to keep it even lighter, but you can use 8 whole eggs. To keep it squeaky clean, the recipe can be made as egg-white only egg salad but I don’t find it as satisfying without some yolks.
It’s great on sandwiches, crackers, or just right out of the bowl. I can happily sit down to just a bowl of egg salad and polish it off.
Please see the 2nd Page for Ingredients