Skinny Egg Salad
Egg salad is the comfort food of sandwiches and my version is made healthier by using Greek yogurt and it turned out so creamy dreamy delicious. No matter how you serve skinny egg salad- as an appetizer with crackers, over greens, as a sandwich spread or wrap-style; it’s always a picnic favorite.
Well, I guess I’ve given it away… the new blog name is Kim’s Cravings and will be coming to you just as soon as we can figure out a few glitches in moving the Hungry Healthy Girl site over to the new site. I thought it would go live on Friday, unfortunately we ran into a few issues. I’m pretty positive the new site design will go live within the next couple of days. If you follow on social media, you may have noticed a few of them have already changed over. Pinterest, Twitter and Instagram were so easy to change over to the new Kim’s Cravings name, but Facebook has a waiting period.
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And back to that delicious egg salad….
I prefer my egg salad to be more on the creamy side and this skinny egg salad does not disappoint! If you’re not a creamy egg salad kind of girl or guy, feel free to use a couple more boiled eggs and leave out the 2 tablespoons of mayo.
Egg salad is a great side for Easter Sunday, but it’s also the best way to use up those boiled eggs, the kiddos colored. As an Easter tradition, each child in my family gets their own dozen eggs to color. I want to try this egg technique, this year- how cool do those look! Needless to say, we end up with quite a few boiled eggs. Of course, my mom’s deviled eggs must be made, but you better believe, I’ll make sure there are plenty of leftover eggs for this yummy skinny egg salad recipe.
For the wraps pictured, I used a prepackaged slaw and a few slices of radish to give this salad wrap added nutrition, color and a lovely crunch. I’m a huge dill fan, but if dill’s not your thing, just leave it out. Egg salad is very easy to customize, which is one reason it’s so great. I’ve also created a curry egg salad that’s a new favorite. It’s seriously a MUST try!
- 6 hard-boiled eggs, chilled and peeled
- ⅓ cup plain nonfat Greek yogurt
- 2 tablespoons Mayo (optional for added creaminess)
- ½ teaspoon lemon zest and 1½ teaspoon lemon juice from 1 lemon
- ⅓ cup finely diced celery (about 1 small stalk)
- 1 tablespoon minced fresh parsley leaves
- 1 teaspoon dried dill weed (optional- I just really love dill)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic salt
- sea salt and pepper to taste
- You can cut or mash eggs with a fork, but I prefer to mash everything together with my hands. Combine all ingredients in a medium-large bowl. Serve any way you please- on a wrap or bread or simply use it as a dip for crackers- enjoy!
Something to think about….
What’s your favorite- egg, chicken or tuna salad? I simple cannot choose, they are all so wonderful!
Do you have any special traditions for Easter? Does your family paint eggs or use plastic ones?
If you love Skinny Egg Salad, I bet you will also adore my Skinny Chicken Salad!
Joshua will love this recipe. He was just asking me the other day when I planned on making egg salad. I’ve never added lemon to my mixture before, so this is quite the different twist than what were used too. Thanks for sharing another awesome recipe.
I hope you guys love it just as much as we did!
Hi Kim! I went to write down the ingredients I’d need for this recipe, but unfortunately the recipe isn’t showing up any longer. Are you able to help?
We’re still having a bit of difficulty transferring the recipes over. Use this link, my recipage is up to date https://www.kimscravings.com/recipes/?recipe_id=6071731
I’m SO excited to see the new site design… like SO excited 🙂
I’m pretty excited myself!!! 🙂
Sounds delish! I wish there were nutrition facts without the mayo too though! I like to keep track of EVERYTHING! Any idea how much calories and fat would drop? I LOVE mayo, but I’m cutting as much fat as possible! I know each egg yolk itself is 5g fat. Maybe I can try calculating it out.
Calculations w/out mayo-
Calories 141
Total Fat 6.8g
Saturated Fat 2.1g
Cholesterol 224.8mg
Sodium 90.4mg
Total Carbohydrate 12.3g
Dietary Fiber 0.8g
Sugars 5.1g
Protein 10.3g
Enjoy!
Ok. I must not have accounted for something. I came up with 104 cal 9.66 pro 6 fat and 2.06 carbs (extra large eggs no mayo). Assuming the spices were zero. I had fun trying to figure it out lol.
I use a purchased program that automatically figures up the nutritional info depending on the ingredients and serving size that I enter. Either way, the nutritional stats are pretty great! 🙂
Wow! What purchased program!?! I want it! Lol. To drop the fat I’m making it with 4 eggs and 3 whites. I’m making it today! I’m so excited just need dill from store lol. You can delete any of my comments if you don’t like them, and I’m definitely going to start following you thanks for your quick responses!
It’s a tool offered by Food Blogger Pro. I think the sign-up is currently closed. They only open it up once per year. Hope you enjoy the egg salad as much as I do!
This looks delish! I can’t wait to make it this week. I like how you made it in a wrap with all the veggies. Any chance you can tell me the name of the wrap you used? It looks so thin and crispy at the edges. Yum, yum!
Thanks! I just used a regular Mission flour tortilla. It looks so yummy because I heat it up first on my panini maker. You can also heat tortillas in a large skillet over the stove for a couple of minutes on each side. It makes them so much better. Enjoy the recipe!!