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+ servings
healthy egg salad sandwich served on wheat bread

Healthy Egg Salad

Print Recipe
A super easy, healthy egg salad recipe that can be served in a variety of ways for a nutritious lunch.
Course Lunch, Salad
Cuisine American
Keyword Easy Egg Salad, egg salad, healthy egg salad
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 6 servings of 1/4 cup each
Calories 80
Author Kim

Ingredients

  • 6 large hard boiled eggs, chopped
  • 1/2 cup (or use a 6 ounce container) nonfat plain Greek yogurt or mayo*
  • 1 tablespoon chopped fresh dill
  • 1 heaping tablespoon chopped chives or green onion
  • 1 teaspoon garlic powder + more to taste as needed
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt + more to taste as needed
  • 1/4 teaspoon ground black pepper + more to taste

Instructions

  • Place all ingredients in a large mixing bowl. Stir to combine.
  • Serve egg salad on top of bread, rice cakes, in a pita or tortilla wrap or with crackers.

Video

Notes

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 cook eggs for 16 minutes.
  • Stove top method - Fill enough water in a large pot that it 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 process. Leave in ice bath for about 15 minutes to chill. Then peel and chop the eggs.
STORAGE INSTRUCTIONS: Leftover egg salad can be refrigerated in an airtight container for up to 1 additional day. Press a sheet of plastic wrap against the surface to prevent browning.
 
 
 
Photos by Sasha at Eat Love Eats.

Nutrition

Serving: 0.25cup | Calories: 80kcal | Carbohydrates: 1.8g | Protein: 9.2g | Fat: 4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 166.7mg | Sodium: 305.6mg | Potassium: 88.9mg | Fiber: 0.4g | Sugar: 0.9g | Vitamin A: 265IU | Vitamin C: 1.1mg | Calcium: 64mg | Iron: 0.8mg