Light and fresh skinny egg salad
Discover the perfect midday meal with this light and fresh skinny egg salad! Made with protein-packed Greek yogurt, tangy mayonnaise salad dressing, and a hint of zesty lemon, this nutritious recipe features a medley of fresh celery, parsley, and fragrant herbs. Delight in the healthy twist on a classic favorite that’s easy to prepare and full of flavor.
- 08 Apr 2025
- Cook time 10 min
- Prep time 20 min
- 5 Servings
- 12 Ingredients
This Light and Fresh Skinny Egg Salad is a delightful, low-calorie dish perfect for a healthy lunch or a quick snack. Made with Greek yogurt instead of the usual mayonnaise, it offers a protein-packed alternative that's both creamy and savory without the guilt. The addition of lemon zest and juice enhances the flavor, while fresh parsley and dill give it an aromatic touch. Simple and easy to prepare, this recipe is a great way to enjoy a nutritious meal in minutes.
Ingredients:
Instructions:
- Place the eggs in a single layer in a saucepan. Fill with enough cold water to cover the eggs by about an inch.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let stand for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool. Once cooled, peel and chop the eggs roughly.
- In a large mixing bowl, combine the Greek yogurt and mayonnaise salad dressing.
- Add the lemon zest, lemon juice, onion powder, garlic powder, salt, and black pepper. Stir until well combined.
- Add the chopped eggs, celery, fresh parsley, and dried dill to the bowl with the dressing.
- Gently fold the ingredients together until everything is evenly mixed.
- Cover the bowl with plastic wrap or transfer the salad into an airtight container.
- Refrigerate for at least one hour to allow the flavors to meld.
- Serve chilled. This egg salad is perfect on whole-grain bread, in a wrap, or simply on a bed of fresh greens.
Tips:
- For perfect hard-boiled eggs, place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat to low and let them simmer for about 9-12 minutes. Once done, transfer them to an ice water bath to stop the cooking process and make peeling easier.
- To add more texture to your egg salad, consider incorporating additional crunchy vegetables such as radishes or bell peppers.
- If you prefer a slightly tangier taste, add a bit more lemon juice or a small amount of mustard to the mixture.
- For a creamier consistency, you can blend a part of the Greek yogurt with a little bit of water before mixing it with the other ingredients.
- Let the egg salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
In conclusion, this Light and Fresh Skinny Egg Salad is a fantastic option for those looking to maintain a healthy lifestyle without compromising on flavor. The combination of Greek yogurt and a touch of mayonnaise provides a satisfying creaminess, balanced by the fresh and zesty notes from the lemon and herbs. It's easy to prepare and can be enjoyed on its own, with a side of veggies, or as a filling for a sandwich, making it a versatile addition to your culinary repertoire. Enjoy your healthy and delicious egg salad!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 5g | 1% |
| Fiber 0.41g | 1% |
| Sugar 3.37g | 3% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.77g | 13% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 210mg | 39% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 0.22mg | 1% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 1.12ug | 47% |
| Vitamin C 2.04mg | 2% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.02mg | 3% |
| Iron, Fe 1.14mg | 10% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 240mg | 7% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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