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High-Protein Egg Salad (Low Calorie)

5 from 7 votes

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.

Prep Time: 5

Cook Time: 20

Total Time: 25

Yield: 1 serving

Course: Breakfast, Lunch, Salad

Cuisine: American

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.

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

- WW Points: 2

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