Low Fat Classic Egg Salad
Lighten up a beloved lunchtime favorite with this Low Fat Classic Egg Salad, a creamy and flavorful twist on the traditional recipe! Crafted with protein-packed large eggs, non-fat Greek yogurt, and a touch of low-fat mayonnaise, this healthier version delivers the same rich, tangy taste you crave without the extra calories. Fresh additions like finely chopped celery, green onions, and dill pickles add a satisfying crunch, while a hint of mustard and a sprinkle of paprika bring bold, zesty flavor. This quick and easy recipe, ready in just about 20 minutes, is perfect for meal prep and versatile enough to enjoy on whole-grain bread, in a lettuce wrap, or as a dip with crisp veggies. It's simple, wholesome, and irresistibly delicious—a guilt-free indulgence you'll want to make again and again!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup non-fat plain Greek yogurt
- 0.25 cup low-fat mayonnaise
- 1 tablespoon mustard
- 1 teaspoon lemon juice
- 0.25 cup celery, finely chopped
- 2 green onions, finely chopped
- 2 tablespoons dill pickles, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about an inch.
Bring the water to a boil over medium-high heat. Once it reaches a boil, cover the saucepan, remove it from the heat, and let the eggs sit in the hot water for 9 minutes.
After 9 minutes, drain the hot water and transfer the eggs into a bowl of ice water to cool for about 5 minutes.
Peel the eggs under cold running water and then chop them into small pieces.
In a large mixing bowl, combine the Greek yogurt, low-fat mayonnaise, mustard, and lemon juice. Stir until smooth.
Add the chopped celery, green onions, dill pickles, salt, black pepper, and paprika to the yogurt mixture. Mix well to combine.
Gently fold in the chopped eggs until all ingredients are well incorporated.
Taste and adjust seasoning if necessary.
Cover the bowl and refrigerate the egg salad for at least 30 minutes to let the flavors meld together.
Serve the egg salad on whole-grain bread, in a lettuce wrap, or alongside light crackers for a delicious and healthy meal.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 6871 mg | 299% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 353 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1045 mg | 22% | |
*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.
