Low Fat Classic Boiled Egg Salad

Discover the perfect balance of creamy texture and wholesome flavor with this Low Fat Classic Boiled Egg Salad! A lighter twist on the traditional favorite, this recipe swaps heavy dressings for a blend of low-fat Greek yogurt and light mayonnaise, offering a guilt-free yet irresistibly rich taste. Packed with finely chopped celery and red onion for a subtle crunch and fresh dill for a burst of herbal aroma, this dish is seasoned to perfection with Dijon mustard, salt, and pepper. Ready in just 20 minutes of hands-on prep, it’s a high-protein, low-calorie option ideal for lunches, picnics, or easy meal prep. Serve it with crisp lettuce, whole-grain crackers, or tucked inside a sandwich for a satisfying bite. Garnished with paprika for a pop of color, this egg salad is as visually appealing as it is delicious!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Gently crack the eggshells and peel under running water. Chop the eggs into bite-sized pieces and place them in a mixing bowl.

Step 5

Add the low-fat Greek yogurt, light mayonnaise, and Dijon mustard to the bowl. Stir to combine.

Step 6

Incorporate the finely chopped celery, red onion, and fresh dill into the egg mixture. Season with salt and black pepper.

Step 7

Stir all the ingredients until well combined, ensuring the dressing evenly coats the eggs and vegetables.

Step 8

Cover the bowl and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld.

Step 9

Before serving, give the salad a quick stir and garnish with a sprinkle of paprika.

Step 10

Serve the egg salad on a bed of lettuce, with whole grain crackers, or in a sandwich.

Nutrition Facts

Serving size	(449.1g)

Amount per serving	% Daily Value*
Calories	551.8

Total Fat 36.3g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1125.8mg	0%
Sodium 1899.0mg	0%
Total Carbohydrate 19.3g	0%
Dietary Fiber 2.0g	0%
Total Sugars 9.1g
Protein 41.8g	0%

Vitamin D 262.1IU	0%
Calcium 252.3mg	0%
Iron 6.6mg	0%
Potassium 668.2mg	0%

*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.

Source of Calories

Fat: 57.2%

Protein: 29.3%

Carbs: 13.5%