Protein Packed Skinny Egg Salad

Here's the Dish

Being that it is Easter Sunday in a few days…There are bound to be some hard boiled eggs to be decorated! Eggs have been associated with Easter because they are a symbol of rebirth and renewal! If you are looking for a quick and easy recipe to use up those hard boiled eggs, look no further! This is a ‘Skinny’ version of Egg Salad that is packed with protein, and bursting with flavor! 


The estimated total time to make this recipe is 5 minutes.


Start by hard boiling eggs: Place eggs in a medium saucepan and cover them with cold water. (Be sure the tops of the eggs are covered by at least an inch of water.) Bring the water to a full boil, (uncovered), then bring heat down to medium, so water is simmering but not boiling. Let eggs cook over medium heat for 15 minutes, then remove from heat. Immediately place pot in the sink and run cold water in the pot, letting the cold water run over the eggs for about 2-3 minutes. Remove the boiled eggs from the pot and peel. 


To make the Egg Salad: Chop the eggs and egg whites coarsely and put them into a medium bowl. Add the bacon, celery, and green onions/chives, or sweet pickles if desired.


In small bowl, mix together the mayo, mustard, Greek yogurt, and salt and pepper. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika if desired. Enjoy chilled by itself, or on a wrap, whole grain toasted bread or on a sandwich thin! 


2Egg whites
1Whole egg (or 2 additional egg whites)
2 tbsPlain low fat Greek yogurt
1 tbsLight mayonaise (or additional Greek yogurt or avocado, mashed)
1/2 tspMustard
PinchSalt and Pepper (or to taste)
1 sliceCenter cut or turkey bacon (cooked and crumbled)
1/2 stalkCelery, chopped
Optional: Chives or green onions chopped fine, sweet pickles chopped fine, pinch of paprika

Nutrition Breakdown

2 Servings (1/2 Cup per Serving)
90 Calories per Serving (70 calories with 4 egg whites)
3 g Fat
1 g Carbohydrate
0 g Fiber
1 g Sugar
9 g Protein
2 WWP+*

*Weight Watchers Points per serving


Erika said:

Simple great lunch option. Thank you!

April 1st, 2013 — 11:54am  |  Reply

mkkiki said:

im a very new cook and would like to make this egg salad but not sure bout part of the egg whites i know u would boil the egg them says bout 2 egg whites so that part i dont understand. Do i just pan cook the whites and add to the boil egg???

April 6th, 2013 — 11:05am  |  Reply

Dashing Dish said:

you just peel a whole hard boiled egg and remove the center and only use the whites :)

April 8th, 2013 — 1:09pm  | 

mkkiki said:

ty im so new at cooking should have thought just need to use the whites lo.tyty

April 8th, 2013 — 1:51pm  |  Reply

Christa said:

This sounds AMAZING! We can’t wait to try it out.

April 30th, 2013 — 12:28am  |  Reply

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