Lightened Up Egg Salad

Lightened Up Egg Salad #healthy #recipe

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.

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!

Lightened Up Egg Salad #healthy #recipe

Lightened Up Egg Salad

Ingredients

  • 6 hard boiled eggs
  • 6 hard boiled egg whites
  • 1 1/2 tbsp mayonnaise
  • 1 1/2 tbsp whole grain Dijon mustard
  • 2 tbsp fresh minced dill
  • 1 large dill pickles, diced
  • Salt and pepper to taste
Total Time: 1 Hour 15 Minutes
Servings: 5-6
Kosher Key: Pareve
  • Dice the hard boiled eggs into small pieces.
  • Lightened Up Egg Salad #healthy #recipePlace the hard boiled eggs in a salad bowl. Add mayonnaise, mustard, fresh dill, and dill pickles to the bowl.
  • Lightened Up Egg Salad #healthy #recipeMix gently with a spoon till combined. Season with salt and pepper to taste.
  • Lightened Up Egg Salad #healthy #recipeChill in the refrigerator for at least 1 hour. Serve in a sandwich or scoop on salad.
  • Lightened Up Egg Salad #healthy #recipe
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Category: Appetizers, Baked Goods and Brunch Fare, Deli Favorites, Entrees, Finger Foods and Dips, Gluten Free, Healthy, In the Kitchen, Nut Free, Pareve, Passover - Gluten Free Sephardic, Passover - Sephardic, Passover - Vegetarian Sephardic, Recipes, Salads and Mezze, Side Dishes, Slide Show, Snacks, Tomato Free, Vegetarian, Yom Kippur Break Fast

Comments (37)Post a Comment

  1. yolanda Toms says:

    Tori, Great recipe! I LOVE that you don’t use EGG YOLKS! With the vegannaise it’s delicious this way and so HEALTHY! THANKS SO MUCH!!!

    Yolanda

    • Rachel says:

      I can see egg yolks in this recipe. Did you not notice them? I love egg yolks and they contain good cholesterol.

    • Tori Avey says:

      Rachel, I think that Yolanda missed the fact that the recipe calls for 6 whole eggs and 6 egg whites. I like yolks too (which is why they’re in there), but have cut back on them in this recipe because they add calories to the salad and this version is “lightened up.” :)

    • moshereu says:

      What kind of egg salad is it with out onions?

    • Tori Avey says:

      Moshereu you won’t find raw onion in anything on this site. I can’t stand uncooked onion. It’s just a personal taste thing. Feel free to add it if you’d like!

  2. ruthieS1960 says:

    Just had to go into the kitchen and make this. I had all the ingredients, and your photo looked so gooooood. I agree with you, it works perfectly with egg whites, the pickle makes up for the flavor of the yolks. The dill is a great touch, too!

    Grazie!

    Ruthie

  3. amy says:

    a friend turned me on to your blog, what wonderful recipes! always been curious about jewish food. keep up the good work =)

  4. Mary Linn says:

    Tried this for a lunch mtg. we had today, I needed to make a sandwich tray so I thought why not? Served w/ tuna turkey and roast beef sammies. It was so good! I used all the yolks but I think I could have cut out half like u suggested and it still would be fine. The pickles are a great idea and I never tried fresh dill but mmm boy it was a nice flavor. Thanx for the idea can’t wait to see what u post next

  5. SamJax says:

    This makes me hungry just reading it can’t wait to try! BTW I’m a shiska too, I’ve been following your blog for a month or so, super interesting and fun with GREAT food ideas. Luv it!

  6. margaret says:

    I am going to try this it look very good. what is vegannaise.

  7. looooove making egg salad so i can control how much mayo goes in. I have not perfected the dicing of the eggs however. :) Great also with a little minced scallions and lemon juice.

    • Tori Avey says:

      Celia Soudry Fleck I have this funny little egg slicing device that does the trick, but I have to slice it twice in the device, then I have to run the knife through the pile of eggs a few times to chop up the bigger bits. It does help to make nice, even little dice cubes though…

  8. Sara Shepard says:

    Do you think you could sub Greek yogurt for the mayo?

  9. yeah, mine looks like swamp thing but tastes great! my husband is scared of my egg salad :) but he eats it, OR ELSE!

  10. I would like to try this sometime although I do like my egg salad. I use a little dried mustard, diced celery for the crunch, dill, S&P and mayo. I don’t worry too much about getting the eggs uniformly chopped. It doesn’t last long enough for anyone to care. Definitely one of my favorite Sandwiches.

  11. Sidra says:

    Yum! We eat a lot of egg salad at my house so I like the idea of a lightened-up version. We add green olives instead of pickles to our egg salad. It’s an Upstate NY thing.

  12. Donna Zamrin says:

    Ditch the eggs and try a chickpea salad sandwich; absolutely delicious!

  13. Jim Surrena says:

    I love egg salad, now my wife will get off my case because of all the mayo I used to put in. Sweet egg salad bliss, come to Daddy.

  14. I use a potato masher-the one with holes. Works great.

  15. Peggy Legrande says:

    Made your egg salad served on Foccaccia bread . It was great! Thanks!

  16. I just love these sandwiches!

  17. james says:

    enjoy your recipes

  18. Susan says:

    The brown colored spices in the photo seem like more than a dash of salt and pepper. Is there any other secret ingredient?

  19. Rabbi Marcia Minsky says:

    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.

  20. Rabbi Marcia says:

    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.

    • Tori Avey says:

      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.

  21. Barbara says:

    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!

  22. Alexis says:

    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!!

    • Tori Avey says:

      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.

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