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.
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.
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
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Slice each egg in half. 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 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.
other recipes you might like:
Grandma’s Cucumber Salad Recipe
Southwest Chicken Chopped Salad Recipe
Analida's Ethnic Spoon says
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.”
Bonnie says
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
Jamie says
CAn not wait to try this. IT IS a family favorite and a healthier version is great! Thx for sharing.
Betty Jo Galenkamp says
Yum! I definitely need to try this!
Andrea Prather says
I will be trying this recipe this summer! Thanks for posting a healthier egg salad recipe!
Carol Gamill says
I love this recipe!!
Alison says
I’ve been craving egg salad – going to give this healthier version a try!
Liz K. says
Yummy! Can’t wait to make this I love egg salad!
Stephanie Chastain says
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!
Carol says
I tried this…so yummy!! I did leave out the dill though. Its great by the spoonfuls too ????
Dianne says
Our household loves egg salad, so I can’t wait to try this version! Yum!
Dianne says
Our household loves egg salad, so I can’t wait to try this version! Yum!
Wendy Forbes says
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.
Kelly Donner says
I love egg salad and can’t wait to try your recipe!
Christa Stephens says
This looks great! I can’t wait to give it a try. I never thought of adding sour cream.
Nina T. says
Yum! I love egg salad sandwiches so a healthier but still tasty alternative sounds good to me!
Kandyce says
This looks great! I’m excited about a healthier version.
Laura-Lee says
This looks great! Can’t wait to try!
Angela Enache says
Need to try soon!
Laura-Lee says
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.
Gigi says
You probably posted this and i’m just not seeing it. But where is the nutritional info? Thanks!