High Protein Egg Salad (Low Calorie, Lower Fat)
This High Protein Egg Salad is quick, nutritious, and packed with flavor! Perfect for meal prep or a light lunch.
Servings: 4 servings
Ingredients
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
- Fresh pepper to taste
Instructions
Instructions
- Start by peeling your hard-boiled eggs. Rinse them under cold water to remove any shell fragments and pat them dry with a paper towel.
- Place the peeled eggs in your mixing bowl. Using a fork, mash them to your desired level of chunkiness. You can go for a smooth consistency or leave it a bit chunky, depending on your preference.
- To the mashed eggs, add 4 teaspoons of light mayonnaise and 1/2 teaspoon of Dijon mustard. These will provide a creamy texture and a slight tang that balances the dish beautifully.
- Chop the green scallions or chives and add them to the bowl. Mix well until all ingredients are well combined.
- Add kosher salt and fresh pepper according to your taste. Mix again to ensure the seasoning is evenly distributed.
- Your High Protein Egg Salad is ready to serve! You can enjoy it on whole-grain bread, in a lettuce wrap, or simply on its own. If you're storing it, transfer it to an airtight container and refrigerate.
Equipment
- Mixing Bowl
- Fork
- Chopping board
- Knife
- Measuring spoons
Notes
- For a creamier texture, consider using Greek yogurt instead of mayonnaise.
- For added nutrition, toss in chopped celery or bell peppers.
- This egg salad can be stored in the refrigerator for up to 3 days in an airtight container.