Healthy Egg Salad Recipe

A Healthy Egg Salad Recipe that is lower in fat, high in protein and all around delicious! Perfect for sandwiches, crackers or pita chips.

Oh, healthy egg salad recipe, how I love thee. Let me count the ways.

You guys, happy belated Easter! How many of you have already made your egg salad sandwiches and I’m late to the party?

Well, in typical Lauren fashion, I am a wee bit late on posting this recipe, but who’s to say we can’t enjoy egg salad year round? Not this girl. I love salads of every kind, egg variety included.

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 lowered the fat because, THIGHS
• I added dill because, FLAVOR
• I didn’t add celery because, MOM BRAIN
• I omitted a lot of the egg yolks because, THIGHS

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.

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.

Anyways, I’m working on a few more posts for the week and hope you’ll all stick around for more family and recipe fun!!

Have a great day, friends!!

Recipe Links & tips

(some affiliate links below)

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.

Egg slicers are all the rage. This is a great one and makes life SO easy.

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.

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.

I didn’t add celery to this recipe because I didn’t have any on hand and didn’t miss it! Of course, feel free to add it in for an extra crunch.

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.

5 from 4 votes

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Healthy Egg Salad Recipe

A Healthy Egg Salad Recipe that is lower in fat, high in protein and all around delicious! Perfect for sandwiches, crackers or pita chips.

Course Lunch, Snack

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Calories 254 kcal

Author Lauren Brennan

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

US Customary - Metric

Instructions

1. Slice each egg in half. Discard the yolks from eight of the eggs or save for later.
2. Chop Eggs into small pieces and place into a large bowl. Add in the remaining ingredients and stir to combine.

Recipe Notes

*Light sour cream is a nice in-between 'sauce' between real mayonnaise and plain Greek yogurt. It has minimal-ish calories.

**I didn't have any celery on hand when I made this recipe. Feel free to add it in too! I also really like adding in mild pepperoncini too. I love a good vinegary bite.

Nutrition Facts

Healthy Egg Salad Recipe

Amount Per Serving

Calories 254 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 479mg160%

Sodium 339mg15%

Potassium 274mg8%

Carbohydrates 5g2%

Sugar 2g2%

Protein 17g34%

Vitamin A 810IU16%

Vitamin C 1.3mg2%

Calcium 127mg13%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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