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Easy Egg Salad

This Easy Egg Salad is one of our favorite recipes to make with leftover hard boil eggs that we have after the Easter Holiday.

Makes 5 (1/3 cup) servings

Are you looking for more delicious salad recipes? Be sure to check these recipes out:

Skinny BBQ Chicken Salad

Copycat Panera Asian Chicken Salad

Big Mac Salad

Zero Point Fruit Salad

What is this Egg Salad made with?

 This is such a simple recipe. You can add additional ingredients to your preference such as: bacon, avocado and/or celery. I love the creaminess of the avocado, the added flavor of bacon and the little crunch that the celery gives this salad.  

I love my egg salad with mayonnaise-so instead of replacing the entire amount of mayo with non fat yogurt I use 2 Tbsp of light Kraft mayo to help offset the “yogurt” taste/ texture.

By adding just 2 Tbsp light mayonnaise, the seasonings and the Dijon mustard-you seriously can’t taste the yogurt-which is exactly what I wanted to accomplish. Now, if you are one who doesn’t “need” mayo in their egg salad-you can omit it all together and just add an additional 2 Tbsp of non fat yogurt.

How do I make this Easy Egg Salad?

Hard boiled eggs can be made on the stove or in the Instant Pot.  Click HERE to make the hard boiled eggs in the Instant Pot.

How do I make hard boiled eggs on the stove?

Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.

Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.

Turn off the heat, keep the pan on the hot burner, cover, and let the eggs sit for 4-5 minutes.

Remove from heat. 

Meanwhile, in a large mixing bowl combine cold water with a few ice cubes. 

Place eggs into to the bowl of ice cold water

The ice water makes them easy to peel

Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled. 

Then peel eggs.

Dice eggs into small bite size pieces and place into a small mixing bowl. Set aside.

In a separate small bowl combine the rest of the ingredients. Whisk until all ingredients are incorporated.

Fold in the mayo/yogurt mixture into egg pieces. Add any optional ingredients. 

Sprinkle with parsley if desired.

Refrigerate until ready to serve.

 

Ingredients:

  • 6 hard boiled eggs
  • 2 Tbsp light Kraft mayo 
  • 1/3 cup non fat plain or Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp garlic powder 
  • 1/4 tsp pepper
  • 1/4 tsp dill weed
  • 1 tsp Dijon mustard

Optional add ins: (for additional points)

  • 2 oz. avocado, sliced and diced 
  • 2 celery sticks, diced
  • 4 slices center cut bacon, cooked and diced

Directions:

  1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
  2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
  3. Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes. Remove from heat.
  4. Place eggs into a large bowl of ice cold water. (The ice water makes them easy to peel and prevents the eggs from turning green around the edges.)
  5. Add additional ice cubes to the water as it starts to get warm. Continue until the eggs have cooled.
  6. Pat the eggs dry with a paper towel and peel.
  7. Dice eggs into small bite size pieces and place into a small mixing bowl. Set aside.
  8. In a separate small bowl combine the rest of the ingredients. Whisk until all ingredients are incorporated.
  9. Fold in the mayo/yogurt mixture with the egg pieces. Add optional ingredients if desired. 
  10. Sprinkle with parsley if desired.
  11. Refrigerate until ready to serve.
  12. Serve this on top of toast, inside a low point tortilla, pita or by itself.
  13. Store egg salad in an air tight container for 3-4 days in the refrigerator.

  Makes 5 (1/3 cup) servings

0- 3 PersonalPoints™ per serving*  

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 5

Easy Egg Salad

Easy Egg Salad

This Easy Egg Salad is one of our favorite recipes to make with leftover hard boil eggs that we have after the Easter Holiday.

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 6 hard boiled eggs
  • 2 Tbsp light Kraft mayo
  • 1/3 cup non fat plain or Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp dill weed
  • 1 tsp Dijon mustard

Instructions

Directions:

  1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
  2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
  3. Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes. Remove from heat.
  4. Place eggs into a large bowl of ice cold water. (The ice water makes them easy to peel. )
  5. Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.
  6. Pat the eggs dry with a paper towel. Peel eggs.
  7. Dice peeled eggs into small bite size pieces and place into a small mixing bowl. Set aside.
  8. In a separate small bowl combine the rest of the ingredients. Whisk until all ingredients are incorporated.
  9. Fold in the mayo/yogurt mixture with the egg pieces. Add optional ingredients if desired. 
  10. Sprinkle with parsley if desired.
  11. Refrigerate until ready to serve.
  12. Serve this on top of toast, inside a low point tortilla, pita or by itself.

Makes 5 (1/3 cup) servings

0-3 PersonalPoints™ per serving*


*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

  1. Store egg salad in an air tight container for 3-4 days in the refrigerator.

Smartpoints: GREEN: 3 SmartPoint per serving BLUE/PURPLE: Zero SmartPoints per serving

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Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gCholesterol: 134mgSodium: 330mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 6g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

Heather

Monday 3rd of January 2022

Thank you! I love egg salad and this version is so much healthier and tastes great!

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Absolutely delicious and healthy!

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