About This Recipe
This healthy, high protein egg salad is creamy and full of fresh flavor—made lighter by using just half the yolks. It’s perfect over toasted bread, tucked into a wrap or pita, or enjoyed on its own for a satisfying, low-calorie meal.
Ingredients
- 4 large hard boiled eggs (peeled )
- 4 teaspoons light mayonnaise (*check labels for whole30)
- 1/2 teaspoon Dijon mustard
- 2 tbsp green 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.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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