This easy, low-yolk egg salad is made with a mix of whole eggs and egg whites with a little mayo and scallions. Serve this on your favorite whole grain bread, in a wrap or lettuce wrap.
Low-Yolk Egg Salad
Don’t get me wrong, I love egg yolks and eat them all the time in me egg salad! But when I’m counting macros, and looking for ways to get extra lean protein, using half the yolk does the trick. More egg salad recipes you might enjoy are Classic Egg Salad, Chickpea Egg Salad, Asparagus Egg and Bacon Salad with Dijon Vinaigrette, and Avocado Egg Salad.
You can make hard boiled eggs on the stove, instant pot hard boiled eggs or my favorite method – Air Fryer Hard Boiled Eggs.
Variations
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.
Protein in Eggs
Whole eggs are one of the most nutritious foods available. Whole eggs are high in protein, but egg whites are almost pure protein. By swapping out the yolk for half of your eggs, you’re still getting the protein, only you’re having half the fat. One single large egg is about 72 calories, 17 in the whites and 55 in the yolks. There are about 6 grams of protein in one large egg and roughly 3.5 in the egg white alone.
Meal Prep:
Double or Triple this recipe as needed. This will last refrigerated up to 4 days.
More Egg Salad Recipes:
- Classic Egg Salad
- Green Bean and Egg Salad
- Low Carb Potato Salad
- Classic Deviled Eggs
- Avocado Egg Salad and Salmon Sandwich
Low-Yolk Egg Salad
Ingredients
- 4 large hard boiled eggs, peeled
- 4 teaspoons light mayonnaise, *check labels for whole30
- 1/2 teaspoon Dijon mustard
- 2 tbsp chopped green scallions or chives
- kosher salt and fresh pepper to taste
Instructions
- Separate the yolks from the egg whites and discard 2 of the yolks. (My dog loves them!)
- Chop the eggs and combine with mayonnaise, dijon mustard, scallions, salt and pepper.
I am trying to get healthy again! Made this today with what I have at home using pickles instead. Turned out great!
So happy I found skinnytaste.com. Recipes are so healthy, WW friendly and most of all delicious!
Thanks Gayle!
The perfect meal prep breakfast. I triple the recipe and make every Sunday for the week. It’s so easy and super good.
I love the flavor with adding Dijon and kosher salt. Wow
This is exactly how I make my egg salad. I like to add dill as well.
How long does this last in the fridge? Was thinking of lunch prep. Thanks!
So good! I used chives, let it chill and come together in the fridge for about 30 minutes. I spread it on a low carb wheat tortilla along with some lettuce for a 3pp, very satisfying lunch!
Never made egg salad myself before but this looked so good that I'm having it for lunch tomorrow!
I use SmartBalance mayo, tastes good (although I am not a fan of mayo in general) and it's much better for you!
If you use Wonder Bread, Soft 100% Whole Wheat it's only 3 Points.. Still not bad considering it's a nice hearty sandwich and if you have a nice cups worth of a salad it's an awesome lunch or dinner..
I loved this salad. I am only by the Trader Joes egg white salad cause I can eat it without feeling guilty.. This was amazing!!! Super easy to make healthy..
Amazing!!!!!
Do the weight watchers point include the bread or no?
I just made this for lunch, but doubled the recipe so I'd have leftovers and my husband can try. It's really tasty. I can't tell the difference w/ the lack of yolks. I only had spicy brown mustard so i used that instead of Dijon. I will def. be making this again.
Just made this for lunch! So easy and delicious… I didn't know I could eat such a yummy egg salad on weight watchers
I use 1% cottage cheese instead of mayo, then to have as many veggies as I can, I lay it on top of a pile of fresh spinach – delish!
I just made this. I had had a rough day points wise and was looking for something low in points! I added paprika, and chopped onion, tomato, celery and pickle. Super yummy!
Ohhh! I wish I red the comment above! I would have tried using the greek yogurt instead!
Nonetheless, thanks for posting this recipe! I've made a low-yolk, egg salad sandwich before. What's nice about your photos is that you make them so appetizing that it forces me to revisit previous things that I forget. I do like your addition of the mustard. I forgot to put in chives, but I did put in chopped celery, red bell pepper, and paprika!
Thanks again!
Made this last night and ate it for lunch today! Used greek yogurt instead of mayo and didn't even miss all of those yokes! I ate it as a lettuce wrap with arugula for a peppery crunch! Thanks Gina!
I just made this for lunch tomorrow and instead of using dijon mustard I used spicy brown (since that's what I have in my fridge) and I used only 1/2 of the mayo and substituted the rest with nonfat plain greek yogurt. I did a taste test and it's SOOOOOO good.
Gina, I've been using your recipes for the past couple of months and have yet to leave you a comment but I just wanted to THANK YOU so much for doing what you do! I honestly love everything I make and I feel good about eating it. Thanks SO MUCH!
Kristina G.
Kristina, so glad you posted this! I don't have any dijon on hand, but DO have the spicy brown, so I'm going to substitute that. Thanks so much for the tip!
I had this for lunch…didn't have any low fat mayo so substituted with greek yogurt. I like tangy sweet salads so I added a tbsp of sweet pickle relish, 1/8 tsp dried tarragon, and 1/8 tsp celery seed. Very tasty! (I'll put pics on my FB of finished product if anyone's interested.) I had this on toasted Orowheat sandwich thins (100 cal-yay!) with a spinach salad w/ raspberry vinaigrette and side fruit salad. 🙂
Thanks again, Gina. I was wondering how I was going to go through all though eggs from Easter. As always, you rock!
~Christine R.
So I got "Eggies" at Christmas time and have been dying to use them to make egg salad, but I went back on Weight Watchers right after Christmas and didn't want to use up all those points. I found your recipe and was super excited! I made it today for lunch and it is so delish! My only regret??? I didn't have a second set of "Eggies" so I could make a dozen at a time and triple the batch for later. 🙂 I will be adding this to my cooking blog and link to you. 🙂
Can you clarify the serving size?
2 servings, just divide the recipe in 2 equal portions.