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Low-Yolk Egg Salad
5
from
7
votes
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.
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
Yield:
2
servings
Course:
Lunch, Salad
Cuisine:
American
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.
Nutrition
Serving:
1
/2 of salad
,
Calories:
122
kcal
,
Carbohydrates:
2
g
,
Protein:
9.5
g
,
Fat:
7.6
g
,
Saturated Fat:
2
g
,
Cholesterol:
189
mg
,
Sodium:
235
mg
,
Sugar:
0.5
g
- WW Points:
1