Low Fat Classic Boiled Egg Salad
Elevate lunchtime with this 'Low Fat Classic Boiled Egg Salad,' a smart spin on a timeless comfort food. This healthier version swaps traditional mayonnaise for a mix of low-fat Greek yogurt and light mayo, creating a creamy yet guilt-free dressing. Packed with vibrant flavors from Dijon mustard, fresh dill, crisp celery, and tangy red onion, every bite is a refreshing delight. With easy prep and just 12 minutes of cooking, this dish comes together effortlessly and is perfect for meal prep or entertaining. Serve it chilled, garnished with paprika, and enjoy it on lettuce, crackers, or as a filling for sandwiches. This high-protein, low-fat salad is wholesome, delicious, and sure to be your new go-to for satisfying, healthy eating!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup low-fat Greek yogurt
- 1 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika, for garnish
Instructions
Place the eggs in a single layer in a saucepan. Fill the saucepan with enough water to cover the eggs by at least an inch.
Bring the water to a boil over medium-high heat. Once the water reaches a full boil, turn off the heat, cover the saucepan, and let it sit for 10-12 minutes.
Using a slotted spoon, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This stops the cooking process and makes peeling easier.
Gently crack the eggshells and peel under running water. Chop the eggs into bite-sized pieces and place them in a mixing bowl.
Add the low-fat Greek yogurt, light mayonnaise, and Dijon mustard to the bowl. Stir to combine.
Incorporate the finely chopped celery, red onion, and fresh dill into the egg mixture. Season with salt and black pepper.
Stir all the ingredients until well combined, ensuring the dressing evenly coats the eggs and vegetables.
Cover the bowl and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a quick stir and garnish with a sprinkle of paprika.
Serve the egg salad on a bed of lettuce, with whole grain crackers, or in a sandwich.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 9.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 668 mg | 14% | |
*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.
