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Skinny Egg Salad served on rice cakes on a white plate with sliced apple
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3.34 from 24 votes
Nutrition Facts
Skinny Egg Salad
Amount Per Serving (0.25 cup)
Calories 80 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1.5g9%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 166.7mg56%
Sodium 305.6mg13%
Potassium 88.9mg3%
Carbohydrates 1.8g1%
Fiber 0.4g2%
Sugar 0.9g1%
Protein 9.2g18%
Vitamin A 265IU5%
Vitamin C 1.1mg1%
Calcium 64mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 servings of 1/4 cup
Skinny Egg Salad
Prep Time:
10 mins
Total Time:
10 mins
 

A super easy, healthy egg salad recipe that can be served in a variety of ways for a nutritious lunch.

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

Author: Kim
Course: Lunch, Salad
Cuisine: American
Keyword: Easy Egg Salad, healthy egg salad, Skinny Egg Salad

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