Description
A light and nutritious high-protein egg salad recipe that is low in calories and easy to prepare. Featuring hard-boiled eggs combined with light mayonnaise, Dijon mustard, and fresh scallions, this egg salad makes a perfect quick meal or snack.
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
- Prepare the hard boiled eggs: Start by cooking the eggs using your preferred method—classic stovetop, Instant Pot, or air fryer—as explained in the recipe introduction.
- Cool and peel: Once cooked, rinse the eggs under cold water to cool them quickly, then peel off the shells carefully.
- Separate yolks and whites: Separate the yolks from the whites, then discard 2 of the yolks to reduce fat content (or save them for another use, like feeding a pet).
- Combine ingredients: Chop the remaining egg whites and yolks, then mix them with light mayonnaise, Dijon mustard, chopped scallions, salt, and pepper until well combined and creamy.
Notes
- You can prepare this egg salad in advance and store it in the fridge for a quick meal throughout the week.
- For a Whole30 compliant version, ensure your mayonnaise is free of added sugars and non-compliant oils.
- The recipe can easily be scaled up to make larger portions.
- Discarding some of the yolks lowers the fat and calorie content, making it an ideal low-calorie dish.
