An instant deal-breaker is gloppy, mayo-heavy egg salad that just screams empty calories.
I’ve created this easy recipe that largely uses 0% fat plain Greek yogurt and just a smidge of fat-free mayo. For crunch there’s a bit of celery while green onions, dill, and Dijon mustard add classic egg salad flavors. You can doctor it up by adding diced red peppers, Roma tomatoes, dill relish, but I kept this version more traditional, minus the fat and calories. You’ll never miss them.
I used 8 hard-boiled egg whites and 4 yolks, and discarded 4 of the yolks to keep it even lighter, but you can use 8 whole eggs. To keep it squeaky clean, the recipe can be made as egg-white only egg salad but I don’t find it as satisfying without some yolks. It’s great on sandwiches, crackers, or just right out of the bowl. I can happily sit down to just a bowl of egg salad and polish it off.
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