Skinny Egg Salad is perfect for springtime. This is the most flavorful & delicious egg salad that I have ever made. And it has very few calories which makes it a win all around! I’m not saying that the Everything Bagel in the photos is low-calorie:) I’ll just say that it is a delicious combo.
How I made Skinny Egg Salad a low-calorie recipe
I have never used dill pickles in egg salad in my life. The very thought made me scrunch my nose up and think “that just can’t be good”! I have always used homemade sweet pickles and just couldn’t imagine that egg salad could be good any other way.
I recently bought Mt. Olives Simply Pickles. I wanted to try them because the ingredient list is very simple. And one serving is only maybe 5 calories which is why I really wanted to use these pickles in this recipe. Surprisingly enough for me, it turned out amazingly good. I even added fresh dill in addition to the dill pickles!
Mayo is usually the base of the sauce for any egg salad recipe. I used Dukes Mayo which is the brand that I always keep in the fridge and it is naturally sugar free. If mayo is not your thing, the same amount of plain greek yogurt can be used instead. Or, a mix of avocado and greek yogurt blended together!
Egg Salad is great to add into a meal prep rotation. It is the perfect thing to have in the fridge all week for a quick lunch or light dinner.
Happy Meatless Monday!!
Skinny Egg Salad
Ingredients
- 8 hard boiled eggs, chopped
- 1/2 cup dill pickles, chopped fine
- 2 tbsp red onion, chopped fine
- 1 cup Dukes mayo
- 1 tsp celery seeds
- 1 tsp yellow mustard powder
- 1/2 tsp garlic powder
- 1/4 tsp salt & pepper
- 2 tbsp yellow mustard
- 2 tbsp fresh dill, minced
- 1/4 cup fresh parsley, minced
Instructions
- Mix all ingredients. Store in a tightly covered container in the refrigerator at least 2 hours or overnight before serving.
- Serve on your choice of bread with baby arugula.