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High Protein Low Calorie Egg Salad

High Protein Low Calorie Egg Salad That's So Creamy Delicious

This High Protein Low Calorie Egg Salad is a nutritious and flavorful twist on a classic dish, perfect for meal prep and satisfying cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 6 large Eggs Slightly older eggs are easier to peel.
  • 1 cup Greek Yogurt Can substitute with low-fat yogurt or ripe avocado.
  • 1 tablespoon Mustard Dijon can be used as a substitute.
  • 2 tablespoons Chives Fresh is best; can substitute with green onions or parsley.
  • 2 tablespoons Pickle Relish Can be replaced with finely chopped pickles.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Pepper Optional, based on taste preferences.
Optional Extras
  • 1 stalk Celery Diced for crunch.
  • 1/4 cup Red Onion Chopped small for flavor.
  • Herbs Customizable; uses favorites like dill or parsley.

Equipment

  • Large pot
  • Mixing bowl
  • Cutting Board
  • sharp knife
  • Spatula

Method
 

Preparation Steps
  1. Prepare the Eggs: Place the eggs in a large pot and cover them with cold water, ensuring the water is about an inch above the eggs. Add salt and vinegar, then bring to a boil.
  2. Boil the Eggs: Once boiling, reduce heat to a simmer and let cook for 10 minutes. Then turn off heat and allow eggs to sit.
  3. Cool the Eggs: Transfer eggs to an ice bath for about 10 minutes until completely cooled.
  4. Peel the Eggs: Tap the eggs gently on a hard surface, then peel from the wider end for easier shell removal.
  5. Chop the Eggs: Chop the peeled eggs into small pieces on a cutting board.
  6. Mix the Ingredients: In a mixing bowl, combine chopped eggs with Greek yogurt, mustard, chives, pickle relish, salt, and pepper.
  7. Chill the Salad: Cover the bowl and chill in the refrigerator for at least 30 minutes.
  8. Serve and Enjoy: Serve the egg salad on fresh lettuce or in whole grain wraps.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 250mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 5mgIron: 6mg

Notes

Eggs can be boiled in advance for meal prep. Store in an airtight container in the refrigerator for up to 4 days. For a creamier salad, puree some avocado with Greek yogurt.

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