Description
This high protein egg salad is made with fewer yolks for a creamy, satisfying texture—without the extra calories. It’s a healthy, low calorie, low fat option for breakfast, lunch, or meal prep.
Yield: 1serving | Serving Size: 1salad
Ingredients
4largehard boiled eggs, peeled
4teaspoonslight mayonnaise, check labels for whole30
1/2teaspoonDijon mustard
2tbspgreen scallions, or chives, chopped
kosher salt, and fresh pepper to taste
Instructions
- Start by making the hard boiled eggs. You can follow my classic stove top hard boiled egg recipe, or my instant pot eggs or air fryer eggs.
- Once cooked, rinse under cold water and peel.
- Separate the yolks from the egg whites and discard 2 of the yolks. (My dog loves them!)
- Chop the eggs and combine with mayonnaise, dijon mustard, scallions, salt and pepper. You can scale this up to prep ahead for the week.
Last Step:
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Notes
Double or triple this recipe as needed. Refrigerate in an airtight container up to 4 days.
Nutrition
Serving: 1salad, Calories: 244kcal, Carbohydrates: 4g, Protein: 19g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 378mg, Sodium: 470mg, Sugar: 1g
