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Lower calorie, lower cholesterol egg salad recipe. Fresh dill for flavor and dill pickles for a salty crunch. Kosher, Pareve, Gluten Free.
Note: I have revisited this recipe from my archives and updated it with new photos and an improved recipe. Enjoy!
I developed this egg salad recipe for my husband, who asked me to create a lighter version of deli-style egg salad. First, I eliminated half of the egg yolks and cut down on the mayo to reduce calories and cholesterol. To make up for the flavor and richness of the yolks, I added fresh dill as well as dill pickles for saltiness and crunch. Instead of regular mustard I used whole grain Dijon, which I absolutely love. The result is something my husband enjoys on a regular basis. It makes a great sandwich; try serving it on whole grain toast, sourdough, rye or pumpernickel bread. Or, if you’re watching your waistline, you can add a scoop on top of your favorite green salad. And if you love eggs as much as my family, you must try my world famous scrambled eggs!
Try subbing regular mustard for a different flavor. To reduce cholesterol even further, you can use Vegannaise instead of mayo. This salad can be made gluten free with a certified GF mustard and mayonnaise. Enjoy!
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Lightened Up Egg Salad
Lower calorie, lower cholesterol egg salad recipe. Fresh dill for flavor and dill pickles for a salty crunch. Kosher, Pareve, Gluten Free.
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
- 6 large hard boiled eggs
- 6 large hard boiled egg whites
- 1 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons whole grain Dijon mustard
- 2 tablespoons fresh minced dill
- 1 large dill pickle, diced
- Salt and pepper to taste
Instructions
Dice the hard boiled eggs into small pieces.
Place the hard boiled eggs in a salad bowl. Add mayonnaise, mustard, fresh dill, and dill pickles to the bowl.
Mix gently with a spoon till combined. Season with salt and pepper to taste.
Chill in the refrigerator for at least 1 hour. Serve in a sandwich or scoop on salad.
Nutrition
Nutrition Facts
Lightened Up Egg Salad
Amount Per Serving
Calories 120
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 187mg62%
Sodium 182mg8%
Potassium 116mg3%
Carbohydrates 1g0%
Protein 10g20%
Vitamin A 270IU5%
Calcium 29mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
tried this recipe?
Let us know in the comments!
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
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Comments
I just made this egg salad and it is excellant
Eggs-cellent. 🙂
Your recipes sound delicious. Is there any way you could include carb counts? Diabetics would find that most helpful.
Love your blog!
I never really understand recipes such as this one. It calls for eggs, eggwhites. Hmm, why not just say a dozen eggs, either way it comes out to mean the same thing. Just my opinion!!
Because, Alexis, if I said a dozen whole eggs it wouldn’t be accurate. I have omitted six of the yolks, thus leaving 6 whole eggs and six eggs without their yolks.
Fabulous! Best egg salad I have ever made! Great for Weight Watchers too. I halved the recipe and it made enough for five servings. On a thin bagel…perfect!
That’s great to hear Barbara!
What I meant by a dough cutter was a PASTRY dough cutter. To a professional, a dough cutter is used to cut bread dough into smaller pieces.
Hope this helps.
I understood what you meant. 🙂 I use my pastry cutter for things other than pastry, too… it’s great for slicing up tender things in a hurry, like bananas.
Kristi Fivek Davis said that she uses a potatoe masher. Have you tried a dough cutter.
I’ve been using one for years, and it works beautifully. The eggs come out uniformly, and not as big as Tori’s.
Another thing that I’ve found. Instead of a diced dill pickle, try using dill pickle realish. Amazing! It’s also great in tuna salad.
Great tips Rabbi Marcia!
The brown colored spices in the photo seem like more than a dash of salt and pepper. Is there any other secret ingredient?
Those aren’t spices susan, it is whole grain Dijon mustard. It adds a ton of flavor.