I developed this egg salad recipe for my husband, who asked me to create a lighter version of traditional Jewish egg salad. I eliminated half of the egg yolks to reduce calories and cholesterol. I’ve also added fresh dill for flavor and dill pickles for saltiness and crunch. It makes a great sandwich; try serving it open-faced on whole grain rye or pumpernickel bread. Or, if you’re watching your waistline, you can add a scoop on top of your favorite green salad.
If you want to reduce the cholesterol even further, cut down to 3 yolks and substitute Vegannaise for mayo. Make sure you season liberally with salt and pepper if you go this route to make up for the lost flavor from the yolks. Try subbing Dijon mustard or whole grain mustard for a different flavor. It can also be made gluten free by using a certified GF mustard and mayonnaise. Enjoy!
- Dice the hard boiled eggs into small pieces and place them 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.
- Serve chilled.