Health & Wellness

Low-Calorie Egg Salad

Egg salad is a classic dish, perfect for lunch and special occasion events. Serve this flavorful version on pumpernickel bread, on whole wheat crackers, on a bed of mixed greens, or in a hollowed out tomato, or enjoy in a lettuce wrap. This recipe swaps out regular mayo and adds in low-fat mayo along with nonfat plain yogurt. Eggs are a great source of protein, yogurt contains beneficial bacteria that can help aid with digestion, and celery is an excellent source of vitamin K, as well as a very good source of fiber, folate, manganese, potassium, and more.

Low-Calorie Egg Salad


3 tablespoons nonfat plain yogurt

3 tablespoons low-fat mayonnaise

2 teaspoons mustard

1/8 teaspoon salt

¼ teaspoon freshly ground black pepper

8 hard-boiled eggs

½ cup thinly sliced celery

¼ cup chopped sweet gherkin pickles

3 tablespoons chopped sweet onion


In a medium bowl, stir together yogurt, mayonnaise, mustard, salt, and pepper. Halve eggs and discard 4 of the yolks (or save for another use). Add 4 yolks to the bowl; mash to desired consistency. Chop egg whites. Add egg whites, celery, pickles, and onion to bowl; gently stir to combine.

This is a great recipe that can be adjusted to your liking. Try adding in bell peppers or cucumbers. Or swapping out the pickles for capers.