Loaded Low Fat Egg Salad

This Loaded Low Fat Egg Salad is creamy and crunchy and loaded with flavor.  This is a healthy egg salad recipe that’s perfect for lunch or a light dinner.

This healthy low fat egg salad recipe is loaded with veggies for the added flavor, crunch and nutritional benefits.  

There are so many renditions of egg salad out there.  Simple and creamy, loaded with mayo and mustard and dill pickle relish, and then there’s the fancied up version with avocado.  I love them all!!    But this low fat egg salad is a healthier egg salad that I tend to make most often.  It’s low in fat and it’s loaded with veggies for the extra crunch and nutritional perks.  I either serve it up on a bed of greens or I’ll eat with some gluten-free crackers.

Healthy Egg Salad Recipe

A good egg salad starts with …. good eggs.  Fresh eggs.  I prefer free-range brown hen eggs.  I think they have a more mellow and appetizing flavor.  Once you get in the habit of  eating free-range brown hen eggs, regular factory caged white eggs are almost impossible to consume.  There is definitely a difference in flavor.

• Eggs.  We like to use free range brown hen eggs.
• Vegetables. We add finely chopped celery, cucumber, carrot, red pepper and green onion to this salad adding flavor, crunchiness and nutritional perks.
• Herbs. We sprinkle chopped flat leaf parsley into the mix. 
• Dressing. This tasty dressing is a simple mix of Greek yogurt, mayonnaise, mustard and fresh dill.

Find printable recipe with the measurements below.

How to Make Low Fat Egg Salad

1. Cook Eggs. Boil eggs and then set them aside to cool while you prep the rest of the salad.
2. Peel Eggs. Peel eggs and cut in half to remove the yolks and chop the whites.
3. Make Dressing. In a large bowl, mash the yolks with the mayonnaise, Greek yogurt, mustard, dill and onion powder.
4. Mix Ingredients. Fold in the celery, cucumber, red bell pepper, carrots, parsley and green onion.
5. Season. Add salt and freshly ground black pepper to taste.
6. Refrigerate. We like to refrigerate the salad for about 30 minutes before serving so the flavors can meld together and so the salad is nice and chilled.

Serving Suggestions

• Sandwich. This chicken healthy egg salad is delicious in a light fluffy croissant, but it works well in a baguette or between two slices of bread too!
• Tortilla Wrap. Spread a scoop on a flour tortilla with some lettuce and roll it into a wrap.
• Lettuce Wrap. If you want a lighter lunch, serve it on either butter leaf lettuce or Romaine leaves for lettuce wraps.
• Salad. Add a scoop or two on top of a large green salad. 
• Crackers. Simply serve it with crackers for a light lunch.

How to Make Perfect Hard Boiled Eggs

1. Place your eggs in a large pot and fill with cool water covering them by an inch or so
2. Bring the water to a boil over medium heat
3. Boil eggs for 2-3 minutes then turn off heat and cover the pot with a lid
4. Let the eggs continue to cook in the hot water for about 7-10 minutes
5. Drain the eggs and refill the pot with cold water and let the eggs sit in the cool bath for another 2-3  minutes or so
6. I find that eggs peel easier when peeled under running cool water

How Long to Boil An Egg

1. Boil for 2-3 minutes.
2. Then turn off heat, cover pot with lid and let eggs continue to cook in hot water for another 8-9 minutes.
3. Total cook time should be between 10-12 minutes or 12-14 minutes if you want a firmer yolk.

Looking for More Healthy Recipes?

• Avocado Egg Salad
• Mediterranean Tuna Salad
• Chicken Curry Salad
• Avocado Tomato Chicken Salad
• Italian Chicken Salad
• Chicken Salad with Mango

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Yield: 4 servings

Loaded Low Fat Egg Salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

This Loaded Low Fat Egg Salad is creamy and crunchy and loaded with flavor.  This is a healthy egg salad recipe that's perfect for lunch or dinner.

Ingredients

• 8 large hardboiled free-range brown hen eggs (5 whole eggs and 3 egg whites)
• 1/3 cup celery, chopped
• 1/3 cup cucumber, peeled, seeded and chopped
• 2 tablespoons red bell pepper, minced
• 2 tablespoons carrot, shredded and minced
• 2 tablespoons flat leaf parsley, chopped
• 2 green onions, chopped

For The Dressing

• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1-1/2 teaspoons mustard (either yellow or Dijon)
• 1/2 teaspoon dill (mores for garnish)
• 1/2 teaspoon onion powder
• sea salt or pink salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, roughly mash the eggs with the Greek yogurt, mayonnaise, mustard, dill and onion powder.
2. Fold in the celery, cucumber, red bell pepper, carrots, parsley and green onion.
3. Add salt and pepper to taste.
4. Serve on a bed of lettuce or on a slice of bread.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 336mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.