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.