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Zero Point Egg Salad

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

Servings: Makes 5 (1/3 cup) servings

GREEN: 3 SmartPoint per serving

BLUE: Zero SmartPoints per serving

PURPLE: Zero SmartPoints per serving

 

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 Zero Point 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.

 

Servings: Makes 5 (1/3 cup) servings

GREEN: 3 SmartPoint per serving

BLUE: Zero SmartPoints per serving

PURPLE: Zero SmartPoints per serving

Notes:

  1. Store egg salad in an air tight container for 3-4 days in the refrigerator.
  2. If you decide to add any of the optional ingredients such as: avocado, celery or bacon. I recommend adding these right before serving otherwise the celery can add moisture to the salad and make it runny. The avocado will turn brown and the bacon can become soggy.
Yield: 5

Zero Point Egg Salad

Zero Point Egg Salad

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

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

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.

Servings: Makes 5 (1/3 cup) servings

GREEN: 3 SmartPoint per serving

BLUE: Zero SmartPoints per serving

PURPLE: Zero SmartPoints per serving

Notes

  1. Store egg salad in an air tight container for 3-4 days in the refrigerator.
  2. If you decide to add any of the optional ingredients such as: avocado, celery or bacon. I recommend adding these right before serving otherwise the celery can add moisture to the salad and make it runny. The avocado will turn brown and the bacon can become soggy.
  3. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn't realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.

Nutrition Information:

Yield:

5

Serving Size:

1

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

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Nancy Scaramuzzo

Monday 6th of September 2021

Absolutely delicious and healthy!

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Sara

Saturday 10th of July 2021

Wow!!! This is the most flavorful egg salad I’ve ever had. Absolutely simple and delicious! I always get a little disappointed when there is more Greek yogurt in recipes than any other “creamy” ingredient, but this was absolute perfection.

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Thursday 3rd of September 2020

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