Skinny Low-Yolk Egg Salad

What to do with all your leftover Easter eggs? Make this easy guiltless egg salad made with mostly egg whites and scallions. Serve this on your favorite whole grain bread or enjoy on lettuce cups.

I like to keep my egg salad simple, that is just my preference but you can add chopped celery, bell pepper or even pickles to yours. Have fun with it and adapt it to your taste! This recipe easily doubles or triples. Hate mayo? Use fat free Greek yogurt instead. Add some paprika, curry powder… the ideas or endless.

Skinny Low-Yolk Egg Salad
Gina’s Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 of salad • Points +: 2 pts • Smart Points: 5
Calories: 81.2 • Fat: 4.4 g • Protein: 9.3 g • Carb: 1.2 g • Fiber: 0.2 g Sugar: 0.1 g


  • 4 hard boiled eggs, peeled
  • 4 tsp Hellman’s light mayonnaise
  • 1/2 tsp dijon mustard
  • 2 tbsp chopped green scallions or chives
  • salt and fresh pepper to taste


Separate the yolks from the egg whites and discard 3 of the yolks. Chop eggs and combine with mayonnaise, dijon mustard, scallions, salt and pepper.