Skinny Egg Salad
Egg salad is the comfort food of sandwiches and my version is made healthier by using Greek yogurt or you can use a healthy mayo. It turned out so creamy dreamy delicious. No matter how you serve this skinny egg salad – as an appetizer with crackers, over greens, as a sandwich spread or wrap-style; it’s always a picnic favorite.
WHAT MAKES THIS EGG SALAD HEALTHY
This skinny egg salad is very similar to the classic egg salad recipe. But I make it healthier by:
- Swapping the mayo for Greek yogurt – Greek yogurt has lower calories, lower fat and higher protein making it very diet friendly. Plus it’s very creamy so it creates a rich consistency that we all know (and love!). However, if you’re doing a Whole30 or prefer to eat paleo and/or dairy free, simply use a healthy mayo. I like Primal Kitchen Real Mayo made with avocado oil.
- Adding chives or green onion to the mix – This addition bulks up the egg salad so it feels like we’re eating more quantity but the calories are actually less per serving. It also gives the egg salad a nice crunch, which is so good.
- Serving options – Get creative with how you serve egg salad. I love topping rice cakes with my egg salad and they add very little calories to my meal. You can also go low-carb (without bread), and serve the egg salad in a lettuce wrap or on top of a bed of greens, which makes it perfect for those on following a keto or Whole30 diet .
HOW TO MAKE SKINNY EGG SALAD
Let me show you how easy it is to whip up this tasty lunch!
Gather all of the ingredients and start by chopping the boiled eggs, chives (or green onion), and fresh dill.
Add all ingredients to a large mixing bowl and stir to combine.
Now, you’ve got yourself a nutritious, delicious lunch! I told you that was easy. And it’s full of flavor, so fast to make and super filling with all that protein!
EGG SALAD TIPS AND TRICKS
You can make your hard boiled eggs any way you like. I usually just buy already boiled eggs at the grocery store. That way I can enjoy this skinny egg salad at a moments notice. Here are some great boiling options, though. With all options, it’s important to immerse the eggs in a bath of ice water immediately after cooking to stop the cooking process. Leave in ice bath for about 15 minutes to chill. Then peel and chop the eggs.
- Air fryer method – Set the temp to 250ºF and cooked eggs for 16 minutes.
- Stove top method – Fill enough water in a large pot that will cover the eggs by 1-inch, once added. Bring water to a boil and then carefully place eggs in the hot water. Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low. Cook eggs on a low simmer for 12 minutes.
- Instant Pot method – Place eggs on a trivet, add 1 cup of water and select Pressure Cook for 5 minutes, then vent immediately.
- Oven method – Bake eggs for 25 minutes at 325°F.
I know I’m not the only one who needs more healthy lunch ideas. I hope you try this delicious lighter twist on the classic. And feel free to customize this egg salad to make it your own. I’m a huge dill fan, but if dill’s not your thing, just leave it out.
TRY MY OTHER FAVORITE EGG SALAD RECIPES
I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
A super easy, healthy egg salad recipe that can be served in a variety of ways for a nutritious lunch.
- 6 large hard boiled eggs, chopped
- 1/2 cup (or use a 6 ounce container) nonfat plain Greek yogurt*
- 1 tablespoon chopped fresh dill
- 1 heaping tablespoon chopped chives or green onion
- 1/4 teaspoon onion powder
- 2 teaspoon garlic powder
- 1/2 teaspoon salt + more to taste
- 1/4 teaspoon ground black pepper + more to taste
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Place all ingredients in a large mixing bowl. Stir to combine.
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Serve egg salad on top of bread, rice cakes, pita or in a wrap or with crackers.
FOR PALEO OR WHOLE30 COMPLIANT RECIPE: Substitute Greek Yogurt for a healthy mayo brand, such as Primal Kitchen Real Mayonnaise.
MAKING HARD BOILED EGGS:
- Air fryer method - Set the temp to 250ºF and cooked eggs for 16 minutes.
- Stove top method - Fill enough water in a large pot that will cover the eggs by 1-inch, once added. Bring water to a boil and then carefully place eggs in the hot water. Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low. Cook eggs on a low simmer for 12 minutes.
- Instant Pot method - Place eggs on a trivet, add 1 cup of water and select Pressure Cook for 5 minutes, then vent immediately.
- Oven method - Bake eggs for 25 minutes at 325°F. With all options, it’s important to immerse the eggs in a bath of ice water immediately afterwards to stop the cooking. Leave in ice bath for about 15 minutes to chill. Then peel and chop the eggs.
STORAGE INSTRUCTIONS: Leftover egg salad can be refrigerator an airtight container for up to 1 additional day. Press a sheet of plastic wrap against the surface to deter browning.
Did you make this recipe?
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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!!