Low Sodium Classic Egg Salad
Elevate your lunchtime classics with this Low Sodium Classic Egg Salad, a healthier twist on a beloved favorite! Featuring large, perfectly hard-boiled eggs paired with creamy, tangy plain low-fat Greek yogurt, and Dijon mustard for a flavor-packed base, this recipe proves you don’t need excess salt to make delicious food. Freshly chopped chives, celery, and green onion add crunch and vibrant freshness, while a dash of lemon juice brightens each bite. Seasoned lightly with ground black pepper and smoky paprika, this egg salad delivers mouthwatering taste with low-sodium benefits. Ready in under 30 minutes and perfect for meal prep, this guilt-free creation is an ideal topping for sandwiches, crackers, or a bed of greens. Whether you're aiming for heart-friendly recipes or simply love wholesome, simple ingredients, this chilled egg salad is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup plain low-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 tablespoons chives
- 0.5 cup celery
- 1 piece whole green onion
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon paprika
Instructions
Place the eggs in a single layer in a large saucepan. Add enough water to cover the eggs by about 1 inch.
Bring water to a boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let the eggs sit, covered, for 10-12 minutes.
Meanwhile, finely chop the chives, celery, and green onion.
Prepare a bowl of ice water. After the eggs have finished cooking, transfer them into the ice water to cool for about 5 minutes.
Gently crack the cooled eggs and peel them under running water to assist in removing the shells. Pat the eggs dry with a paper towel.
Chop the peeled eggs into small cubes and place them in a large mixing bowl.
Add the Greek yogurt, Dijon mustard, lemon juice, chopped chives, celery, and green onion to the bowl with the eggs.
Season the mixture with black pepper and paprika. Stir gently until all ingredients are well combined.
Taste and adjust the seasoning if needed, bearing in mind it's a low sodium recipe.
Refrigerate the egg salad for at least 1 hour before serving to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.9 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 350 mg | 27% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 817 mg | 17% | |
*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.
