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

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 0

Total Time 10

Servings 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

Paleo OR Whole30: 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: Leftover egg salad can be refrigerated in an airtight container for up to 2-3 days. Press a sheet of plastic wrap against the surface to prevent browning. Give it a good stir before serving.

Nutrition