Description
A delicious and protein-packed egg salad that is low in calories and perfect for a quick, healthy meal. This recipe uses a combination of hard boiled eggs, light mayonnaise, Dijon mustard, and fresh scallions for a flavorful twist on a classic salad.
Ingredients
Scale
Eggs
- 4 large hard boiled eggs (peeled)
Dressing
- 4 teaspoons light mayonnaise (check labels for whole30 compliance)
- 1/2 teaspoon Dijon mustard
Garnish
- 2 tablespoons green scallions or chives, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the eggs: Start by making hard boiled eggs using your preferred method: stovetop boiling, Instant Pot, or air fryer. Ensure the eggs are cooked thoroughly.
- Cool and peel: Once cooked, rinse the eggs under cold water to stop the cooking process and make peeling easier. Peel all 4 eggs.
- Prepare egg mixture: Separate the yolks from the egg whites. Discard 2 of the yolks (optional—can be reserved for pets). Roughly chop the remaining egg whites and yolks.
- Mix ingredients: In a bowl, combine the chopped eggs with light mayonnaise, Dijon mustard, and chopped scallions. Season with kosher salt and freshly ground black pepper to taste. Mix well until evenly combined.
- Serve or store: Serve immediately or refrigerate. This salad scales well for meal prep and can be stored for several days in an airtight container.
Notes
- For a Whole30 compliant version, ensure the mayonnaise is Whole30 approved.
- The discarded egg yolks can be used for pet treats to reduce waste.
- Adjust salt and pepper according to your taste preference.
- This recipe is easily doubled or tripled to prepare larger batches.
- Serve on whole grain bread, lettuce wraps, or enjoy on its own for a low-carb option.
