Low Fat Classic Egg Salad

Discover a healthier take on a timeless favorite with this Low Fat Classic Egg Salad recipe! Made with creamy non-fat Greek yogurt, a touch of low-fat mayonnaise, and zesty mustard, this recipe delivers all the rich, tangy flavors you love without the extra calories. Freshly chopped celery, green onions, and dill pickles add a delightful crunch and a burst of flavor, while a hint of paprika ties it all together. Ready in just 20 minutes and perfect for meal prep, this protein-packed dish is ideal for sandwiches, lettuce wraps, or a light snack with whole-grain crackers. Satisfying, guilt-free, and loaded with wholesome ingredients, this egg salad is your go-to for a quick and nutritious lunch or dinner option!

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

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

Directions

Step 1

Place the eggs in a medium saucepan and cover them with cold water by about an inch.

Step 2

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.

Step 3

After 9 minutes, drain the hot water and transfer the eggs into a bowl of ice water to cool for about 5 minutes.

Step 4

Peel the eggs under cold running water and then chop them into small pieces.

Step 5

In a large mixing bowl, combine the Greek yogurt, low-fat mayonnaise, mustard, and lemon juice. Stir until smooth.

Step 6

Add the chopped celery, green onions, dill pickles, salt, black pepper, and paprika to the yogurt mixture. Mix well to combine.

Step 7

Gently fold in the chopped eggs until all ingredients are well incorporated.

Step 8

Taste and adjust seasoning if necessary.

Step 9

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

Step 10

Serve the egg salad on whole-grain bread, in a lettuce wrap, or alongside light crackers for a delicious and healthy meal.

Nutrition Facts

Serving size	(995.2g)

Amount per serving	% Daily Value*
Calories	697.6

Total Fat 46.2g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 8.3g
Cholesterol 1128.5mg	0%
Sodium 6870.9mg	0%
Total Carbohydrate 32.4g	0%
Dietary Fiber 7.4g	0%
Total Sugars 12.3g
Protein 47.2g	0%

Vitamin D 240IU	0%
Calcium 353.3mg	0%
Iron 8.7mg	0%
Potassium 1045.2mg	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: 56.6%

Protein: 25.7%

Carbs: 17.7%