Egg White Salad
Light, refreshing, and packed with protein, this egg white salad recipe is the ultimate guilt-free twist on traditional egg salad. Made with perfectly boiled egg whites, crunchy celery, tangy dill pickles, and a hint of red onion, it’s bound together with a creamy, flavorful dressing of low-fat mayonnaise, Dijon mustard, and a splash of zesty lemon juice. Fresh parsley adds a pop of color and an herbaceous touch, while salt and pepper bring it all together. This quick and easy salad is ready in just 25 minutes and offers endless versatility—serve it chilled as a healthy salad, tuck it into a sandwich, or pair it with your favorite crackers for a satisfying snack. Perfect for meal prepping or a light lunch, this protein-packed dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 8 large eggs Egg whites
- 1 stalk Celery
- 0.25 cup Red onion
- 2 small Dill pickles
- 2 tablespoons Low-fat mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh parsley
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the egg whites in a large pot and add enough cold water to cover them by 1 inch. Bring the water to a boil over medium heat.
Once the water reaches a rolling boil, remove the pot from heat, cover it with a lid, and let the eggs sit in the hot water for 12 minutes.
Carefully transfer the eggs to a bowl of ice water and let them cool completely for about 5 minutes.
Peel the eggs and separate the yolks from the whites. Discard the yolks or save them for another use.
Chop the egg whites into small, bite-sized pieces and transfer them to a mixing bowl.
Dice the celery, red onion, and dill pickles into small pieces. Add them to the bowl with the egg whites.
In a small bowl, whisk together the low-fat mayonnaise, Dijon mustard, lemon juice, and salt until smooth.
Pour the dressing over the chopped egg whites and vegetables. Mix gently to coat everything evenly.
Finely chop the parsley and sprinkle it over the salad. Add freshly ground black pepper to taste.
Serve immediately or chill in the refrigerator for up to 2 days. Enjoy as a sandwich filling, on crackers, or as a standalone salad.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.7 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
