Name: High-Protein Egg Salad (Low Calorie) Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large hard boiled eggs (peeled); 4 teaspoons light mayonnaise (check labels for Whole30 compliance); 1/2 teaspoon Dijon mustard; 2 tablespoons green scallions (or chives, chopped); Kosher salt, to taste; Freshly ground black pepper, to taste

Description

This High-Protein Egg Salad is a delicious and low-calorie option perfect for a nutritious lunch or snack. Made with hard-boiled eggs, light mayonnaise, Dijon mustard, and fresh scallions, it’s easy to prepare and packed with protein while keeping fat and calories in check. Ideal for those seeking a healthy, flavorful dish with simple ingredients.

Ingredients

Scale

Egg Salad Ingredients

4 large hard boiled eggs (peeled)
4 teaspoons light mayonnaise (check labels for Whole30 compliance)
1/2 teaspoon Dijon mustard
2 tablespoons green scallions (or chives, chopped)
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Cook the Eggs: Start by making the hard boiled eggs. You can cook them using the stovetop method by boiling them for about 12 minutes, or use an Instant Pot or air fryer for convenience.
Cool and Peel: Once the eggs are cooked, immediately rinse them under cold water to stop the cooking process and make peeling easier. Peel the shells off carefully.
Separate Yolks and Whites: Separate the yolks from the egg whites. Discard 2 of the yolks if you prefer a lower fat and calorie salad. You can save these for other uses like feeding pets.
Mix Ingredients: Chop the remaining egg whites and yolks coarsely. Combine them in a bowl with the light mayonnaise, Dijon mustard, chopped scallions, kosher salt, and freshly ground black pepper. Mix well to evenly distribute all flavors.
Serve or Store: You can enjoy the egg salad immediately or refrigerate it to let the flavors meld. This salad can be scaled up for meal prep and stored in an airtight container for several days.

Notes

For a Whole30-compliant version, ensure the mayonnaise is Whole30 approved.
Adjust salt and pepper according to taste preferences.
Replacing scallions with chives is a great alternative for a milder onion flavor.
Discarding some yolks lowers fat and cholesterol while maintaining protein content.
This recipe is perfect for meal prepping and can be stored in the fridge for up to 3 days.