Low Sodium Classic Egg Salad

Creamy, satisfying, and heart-healthy, this Low Sodium Classic Egg Salad brings a fresh twist to a beloved favorite. Made with protein-packed Greek yogurt instead of mayonnaise, this recipe cuts down on sodium without compromising on flavor. A touch of Dijon mustard and fresh lemon juice brightens each bite, while crunchy celery and green onion provide irresistible texture. Paprika and black pepper offer a subtle kick, making this dish perfect for sandwiches, wraps, or scooped over crisp leafy greens. Ready in just over 20 minutes and featuring wholesome, simple ingredients, this egg salad is a delicious and guilt-free way to enjoy a timeless classic.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

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

Directions

Step 1

Place the eggs in a single layer in a large saucepan. Add enough water to cover the eggs by about 1 inch.

Step 2

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.

Step 3

Meanwhile, finely chop the chives, celery, and green onion.

Step 4

Prepare a bowl of ice water. After the eggs have finished cooking, transfer them into the ice water to cool for about 5 minutes.

Step 5

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.

Step 6

Chop the peeled eggs into small cubes and place them in a large mixing bowl.

Step 7

Add the Greek yogurt, Dijon mustard, lemon juice, chopped chives, celery, and green onion to the bowl with the eggs.

Step 8

Season the mixture with black pepper and paprika. Stir gently until all ingredients are well combined.

Step 9

Taste and adjust the seasoning if needed, bearing in mind it's a low sodium recipe.

Step 10

Refrigerate the egg salad for at least 1 hour before serving to allow the flavors to meld. Serve chilled.

Nutrition Facts

Serving size	(524.7g)

Amount per serving	% Daily Value*
Calories	570.8

Total Fat 34.1g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1128.2mg	0%
Sodium 864.5mg	0%
Total Carbohydrate 11.2g	0%
Dietary Fiber 1.9g	0%
Total Sugars 6.9g
Protein 50.9g	0%

Vitamin D 246IU	0%
Calcium 349.5mg	0%
Iron 6.0mg	0%
Potassium 817.0mg	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: 55.3%

Protein: 36.7%

Carbs: 8.1%