Description
A high-protein, low-calorie egg salad recipe made with hard boiled eggs, light mayonnaise, Dijon mustard, and fresh scallions. Perfect as a quick, nutritious meal or snack, this salad is easy to prepare and can be scaled up for meal prepping.
Ingredients
Scale
Egg Salad
- 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: Prepare hard boiled eggs using your preferred method — stovetop, Instant Pot, or air fryer — following your classic recipe for perfectly cooked eggs.
- Cool and peel: Once cooked, rinse the eggs under cold water to cool them quickly and then peel off the shells carefully.
- Separate yolks and whites: Gently separate the yolks from the whites. Discard two of the yolks or save them for another use; they are not needed for this recipe.
- Chop and mix: Chop the egg whites and remaining yolks roughly. In a bowl, combine the chopped eggs with light mayonnaise, Dijon mustard, and chopped scallions. Season with kosher salt and freshly ground black pepper to taste.
- Serve or store: Mix well and enjoy immediately or refrigerate to prep ahead for quick meals throughout the week.
Notes
- You can use air fryer, Instant Pot, or stovetop methods for hard boiling eggs according to your preference.
- Adjust seasoning with salt and pepper to your taste.
- Light mayonnaise is used to keep the recipe low calorie; use regular mayonnaise for a richer taste.
- This recipe is easy to scale up for meal prepping and storing in the refrigerator for several days.
- Discarded egg yolks can be used separately for pet treats or other recipes.
