Egg salad is a classic favorite for lunch, offering both comfort and convenience.
However, traditional egg salad recipes can be a bit heavy and calorie-dense.
If you’re looking for a lighter, healthier alternative without sacrificing flavor, then this version of egg salad is just what you need.
It’s packed with protein, rich in flavor, and can be enjoyed on its own or on top of a slice of low-carb toast for a more substantial meal.
This egg salad is not only easy to make but also incredibly versatile.
Whether you’re preparing a quick lunch or need a tasty addition to a picnic or potluck, this recipe is sure to impress.
Let’s dive into how you can make this healthier egg salad that’s both delicious and filling.
Ingredients
For the egg salad:
- 3 hard-boiled eggs
- 1 celery stick, finely diced
- 1/4 red bell pepper, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon capers (or a small pickle, finely diced)
- 1 tablespoon low-fat mayonnaise
- 2 tablespoons Greek yogurt
- 1/2 teaspoon dry dill (or 1-2 teaspoons fresh dill)
- 1/4 teaspoon salt, or more to taste
- 1/8 teaspoon black pepper, or more to taste
For serving:
- Sliced low-carb bread of your choice
Step 1: Boil the Eggs
Start by boiling the eggs. Place them in a pot and cover with cold water.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
This will ensure they are hard-boiled and fully cooked.
Step 2: Cool and Peel the Eggs
After boiling, carefully remove the eggs from the pot and place them into an ice bath.
This will cool them down quickly and make peeling easier.
Let them sit in the ice bath for about 5 minutes.
Once cooled, peel the eggs and chop them into small pieces. Place the chopped eggs into a mixing bowl.
Step 3: Prepare the Vegetables
While the eggs are cooling, take this time to prepare the vegetables.
Dice the celery stick, red bell pepper, and red onion into small, even pieces.
If you’re using capers or a pickle, dice it finely as well. Add all these chopped vegetables to the bowl with the chopped eggs.
Step 4: Mix the Dressing
In a separate small bowl, combine the low-fat mayonnaise and Greek yogurt.
The combination of these two ingredients provides a creamy texture without being too heavy.
Add the dry dill (or fresh dill if using), salt, and black pepper to the mixture.
Adjust the seasoning according to your taste preferences.
Step 5: Combine Everything
Pour the mayonnaise and Greek yogurt mixture over the chopped eggs and vegetables.
Gently fold everything together until well combined.
Be careful not to over-mix, as you want to keep the egg salad chunky and flavorful.
Step 6: Serve and Enjoy
For a simple and satisfying lunch, spoon the egg salad onto a slice of toasted low-carb bread.
This adds a delightful crunch and makes the meal more filling.
Alternatively, you can enjoy the egg salad on its own or serve it with a side of fresh greens or veggie sticks.
This healthier egg salad is not only a great way to enjoy a classic dish but also a fantastic option for those looking to eat lighter without compromising on taste.
The combination of hard-boiled eggs, crisp vegetables, and a creamy, yet light dressing creates a well-balanced meal.
Egg salad is often associated with heavy, calorie-laden versions, but by using low-fat mayonnaise and Greek yogurt, you reduce the calories and add a boost of protein.
The fresh dill and capers provide a burst of flavor that enhances the overall taste, making each bite refreshing and satisfying.
This recipe is perfect for meal prep as well. You can make a batch ahead of time and store it in the refrigerator for a few days.
This ensures you always have a healthy, easy-to-prepare lunch ready to go.
Whether you’re on a low-carb diet, trying to eat more healthily, or just love a good egg salad, this recipe hits all the right notes. It’s easy to make, packed with flavor, and versatile enough to fit into any meal plan.
Give this healthier egg salad a try and enjoy a delicious lunch that’s both nutritious and satisfying!