Healthy Egg Salad Recipe
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A healthy Egg Salad Recipe that is lower in fat, high in protein, and all-around delicious! Perfect for sandwiches, crackers, or pita chips.
Egg Salad Recipe
Normally, I use up all my colored, hard-boiled Easter eggs, regular mayo, and a variety of finely diced vegetables in the Egg Salad I make the week after Easter. This year has been no exception, except I changed my recipe up a bit. I tried to keep things on the more-protein-than-fat train because it’s healthier (obviously) and you can’t taste a big difference. I thought you’d be able to, but alas, I did not. That’s called WINNING, folks.
Main Ingredients Needed
The secret to the Best Egg Salad EVER is to have equal parts egg to salad. All mixed in a wonderful coating of an egg yolk mixture. Here’s what you’ll need to make this Egg Salad Recipe:
- Hard-Boiled Eggs – for perfect, easy-peel hard-boiled eggs, see here.
- Dill Pickles – tangy and crunchiness that is perfect for this salad.
- Yellow Onion – adds a bit of crunch and a bit of onion flavor. But not too much.
- Light Sour Cream – I like using sour cream because I feel like it’s a happy medium between super tangy, uber-healthy non-fat plain greek yogurt and straight-up mayonnaise. You get a creamy ‘sauce’ of sorts, without the high caloric price tag.
- White Vinegar – or pickle juice. This is to add even more delicious flavor to the mixture and help the sauce loosen up a bit.
- Salt and Pepper – don’t be shy with the salt, or pepper! I love pepper. I use this pepper grinder on the coarsest setting and throw pepper onto anything and everything.
- Dill – I did add dried dill to my egg salad because I LOVE it, but feel free to use fresh dill if you have it or omit it altogether. No big deal!
Add-Ins
Everyone likes their egg salad a little differently. This recipe is perfect on its own but is enhanced even more with different ingredients. So let me present some delicious healthy add-ins to this recipe.
- Avocado – a subtle creamy addition.
- Celery – okay, yes, MORE crunchiness but this kind brings a bite of freshness to your salad.
- Mustard – adds more yellow color and adds even more tangy flavor.
- Paprika – this is used as a garnish and if you love it on your deviled eggs you’ll love it here too.
- Zucchini – if you want an extra boost of nutrition, try grating 1/2 – 1 cup of fresh zucchini onto some paper towels, wring out really well and stir that into this recipe. A trick I first tried with my Epic Chicken Salad that changed my life.
How to Make Egg Salad
Egg Salad is one of the easiest recipes to make. Simply prepare your eggs, while those are going chop and measure out other ingredients. Combine then devour. Here’s a better breakdown of the process:
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Boil, cool and peel eggs. Slice each egg in half (Egg slicers are all the rage. This is a great one and makes life SO easy). Discard the yolks from eight of the eggs or save for later.
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Chop eggs into small pieces and place into a large bowl. Add in the remaining chopped ingredients and stir to combine.
How to Eat Egg Salad
After I made my big bowl of egg salad, I convinced my kids to try it with soda crackers and they started eating it up like crazy! (That never happens.) Then we ran out of soda crackers and I found these Mediterranean pita chips hiding in my pantry and just about died. They are so good with this Healthier Egg Salad! Of course, bread is always an expected and respectable option for egg salad too but we usually opt for crackers.
Moral of the story: find whatever vehicle works best for you for Egg Salad consumption.
Leftover Egg Salad
This Egg Salad recipe can last up to 5 days in the fridge covered in an airtight container. If you see the mixture getting watery and losing its bright color, it’s time to toss it. But I doubt you’ll have any leftovers anyways, it’s THAT good!!!
The glass pyrex bowls I am in love with (pictured above) come with plastic lids, so any extra egg salad can stay fresh in the fridge without having to dirty a separate container. For this dish-hating mama, they are glorious.
More Egg Recipes to Try!
- Classic Deviled Eggs Recipe
- Hash Brown Egg Cups
- Chile Con Queso Eggs Benedict
- Poached Eggs with Tex-Mex Breakfast Hash and Cheddar Jalapeño Grits
- Egg Salad Sandwich
Printable recipe card is below, print it, pin it or bookmark this page! Have a great day, friends!!
Healthy Egg Salad Recipe
Ingredients
- 10 hard boiled eggs
- 1/2 cup dill pickles diced
- 1/3 cup yellow onion finely diced
- 2/3 cup light sour cream*
- 1 tablespoon white vinegar or pickle juice
- salt & pepper to taste
- 1/2 teaspoon dill optional
Instructions
- Boil, cool and peel eggs. Slice each egg in half (Egg slicers are all the rage. This is a great one and makes life SO easy). Discard the yolks from eight of the eggs or save for later.
- Chop eggs into small pieces and place into a large bowl. Add in the remaining chopped ingredients and stir to combine.
Yummy! Egg salad is one of those nostalgic lunches for me. Although due to the mayonnaise and egg yolks I don’t often indulge. Loving the healthier version. I’m going to have to make a big batch of this. One of those “I cannot believe it is healthy moments.”
Your recipe sounds great, but since we love mayo, I just thin it down with sour cream, that way we can have the best of both flavors… thanks for lestening…
Bonnie
CAn not wait to try this. IT IS a family favorite and a healthier version is great! Thx for sharing.
Yum! I definitely need to try this!
I will be trying this recipe this summer! Thanks for posting a healthier egg salad recipe!
I love this recipe!!
I’ve been craving egg salad – going to give this healthier version a try!
Yummy! Can’t wait to make this I love egg salad!
I cannot WAIT to try this one. My husband hates mayonnaise, so I rarely make egg salad or chicken salad. It is sad because egg salad is one of my favorites. ???? This is definitely going to be made tomorrow!
I tried this…so yummy!! I did leave out the dill though. Its great by the spoonfuls too ????
Our household loves egg salad, so I can’t wait to try this version! Yum!
Our household loves egg salad, so I can’t wait to try this version! Yum!
Just pinned this recipe! We love having egg salad sandwiches for lunch, but the egg salad that we buy from the grocery store is expensive for a small container. I will be trying this soon as it is a healthier version and I’ll be able to make a big amount without the expensive cost.
I love egg salad and can’t wait to try your recipe!
This looks great! I can’t wait to give it a try. I never thought of adding sour cream.
Yum! I love egg salad sandwiches so a healthier but still tasty alternative sounds good to me!
This looks great! I’m excited about a healthier version.
This looks great! Can’t wait to try!
Need to try soon!
I made this today, but halfed it. It’s delicious! I used dill relish instead of chopping up pickles. I didn’t really drain them, so I didn’t add the extra pickle juice or vinegar. I think next time I will add dill, but I don’t think it needed salt or pepper, it was that good.
You probably posted this and i’m just not seeing it. But where is the nutritional info? Thanks!
[…] Healthier Egg Salad Apr 19, 2017 | Food, Lunches | laurenslatest.com/ A recipe for Egg Salad that is lower in fat, high in protein and all around delicious and healthy! “..I did add dried dill to my egg salad because I LOVE it, but feel free to use fresh dill if you have it or omit it all together. No big deal! Also, don’t be shy with the salt, or pepper! I love pepper. I use this pepper grinder on the coarsest setting and throw pepper onto anything and everything. […]
[…] My husband loves having hard boiled eggs on hand for quick and healthy snacks and my kids love love love them too. We have started buying our eggs in bulk and I try to make a dozen or two hard boiled each week because we will go through them quickly. And they make a great healthy egg salad! […]
[…] Healthier Egg Salad: make a sandwich or serve alone with veggies and crackers on the side to dip. […]
Yum sounds delicious
This looks amazing! I’m going to give it a try 🙂
Enjoyed this recipe once b4 but since I’m working out and in a challenge i changed a little in stead of sour cream i used Greek yogurt and i also added chopped spinach into it i will be eating with my 6 triscuit. Cracker Avocado Cilantro and my husband will be enjoying it as a sandwich.