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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
Cuisine American
Keyword Egg Salad, egg salad recipe, how to make egg salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 254kcal
Author Lauren Brennan


  • 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


  • 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.


*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.


Calories: 254kcal | Carbohydrates: 5g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 479mg | Sodium: 339mg | Potassium: 274mg | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 1.3mg | Calcium: 127mg | Iron: 1.5mg