High Protein Egg Salad (Low Calorie, Lower Fat)

This High Protein Egg Salad is a deliciously light twist on a classic! Perfect for meal prep or a quick lunch, it's packed with flavor and nutrition.

Prep Time15

Cook Time12

Total Time27

Servings: 4 servings

Start by peeling your hard-boiled eggs. If you haven't made them yet, place eggs in a pot, cover with water, bring to a boil, then reduce heat and simmer for about 9-12 minutes. Once done, transfer them to an ice bath to cool before peeling.
In a mixing bowl, take the peeled eggs and use a fork to mash them. You can decide how chunky or smooth you want your egg salad to be based on your preference.
To the mashed eggs, add the light mayonnaise and Dijon mustard. Mix well until all the ingredients are combined and creamy.
Next, fold in the chopped scallions or chives. This adds a lovely freshness and a hint of onion flavor to your salad.
Finally, season with kosher salt and freshly cracked pepper. Taste and adjust the seasoning if necessary.
Enjoy your egg salad immediately, or transfer it to a storage container and refrigerate it for later use. It’s perfect for sandwiches, lettuce wraps, or served on a bed of greens!