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bowl of egg salad with 2 plates of sandwiches

Lightened Up Egg Salad

  • Author: Heather
  • Total Time: 20 minutes
  • Yield: 4 1x


Lightened Up Egg Salad is all the goodness of the traditional recipe with a little fewer calories. Full of fresh herbs, yogurt, and whole seed mustard, you won't be missing any of the flavors in this Egg Salad recipe!


  • 6 Eggs (hardboiled & peeled)
  • 2 Tablespoons Non-Fat Greek Yogurt
  • 2 Tablespoon Whole Grain Mustard
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/4 Teaspoon White Pepper
  • 1 Tablespoon Fresh Dill (or 1/2 teaspoon dried dill)
  • 1 Tablespoon Fresh Chives 


  1. Make hard-boiled eggs in your perfered method.
  2. Once cooled, peel the hard-boiled eggs. Remove 3 of the yolks from 3 of the hard-boiled eggs. Add 3 whole eggs to a food processor and the 3 whites.
  3. Pulse until chopped finely. Add to a bowl.
  4. To the bowl with the chopped eggs, add in the yogurt, mustard, spices and fresh herbs.
  5. Mix until combined.

To Eat and Assemble

  • My preferred way is to toast a piece of sprouted whole grain bread, some sliced avocado, smoked salmon, this egg salad, topped with more fresh chives, pepper, and salt. It is everything!
  • You can also just eat it as a sandwich in between 2 of slices of your favorite bread or make an open face sandwich.
  • You can eat this on a bed of spinach or bib lettuce.
  • There are no rules, eat however you want!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 1/4 cup
  • Calories: 229
  • Sugar: 4.1 g
  • Sodium: 393.2 mg
  • Fat: 11.2 g
  • Carbohydrates: 4.4 g
  • Fiber: 0 g
  • Protein: 24.2 g
  • Cholesterol: 384.7 mg

Keywords: Lightened Up Egg Salad

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