Imagine a creamy, delicious egg salad that doesn't compromise on flavor but cuts down on calories and cholesterol. This Skinny Low Yolk Egg Salad is the revolutionary recipe that health-conscious food lovers have been waiting for! By reimagining the classic egg salad with a smart twist of reducing egg yolks and incorporating protein-packed Greek yogurt, you'll create a mouthwatering dish that's both nutritious and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs, yolks removed
- 2 hard-boiled egg whites, chopped
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Prepare the hard-boiled eggs by placing whole eggs in a pot of cold water, ensuring the water covers the eggs by about an inch.
- Bring the water to a rolling boil over high heat, then immediately reduce heat to low and let simmer for 9-10 minutes.
- While eggs are cooking, prepare an ice bath by filling a medium bowl with cold water and ice cubes.
- Once cooking time is complete, carefully transfer eggs from the hot water directly into the ice bath to stop the cooking process and cool them quickly.
- Peel the eggs gently under cool running water to remove the shells completely.
- Carefully separate the egg whites from the yolks, discarding most of the yolks except for one if desired.
- Chop the egg whites and remaining egg into small, uniform pieces.
- In a mixing bowl, combine Greek yogurt, Dijon mustard, chopped fresh dill, salt, and pepper.
- Add the chopped egg whites and eggs to the yogurt mixture, gently folding to combine all ingredients thoroughly.
- Taste and adjust seasoning as needed with additional salt and pepper.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld together before serving.
- Serve chilled on whole grain toast, in lettuce wraps, or as a standalone salad.
Tips
- Use fresh, high-quality eggs for the best flavor and texture.
- The ice bath is crucial - it stops the cooking process and makes peeling eggs much easier.
- For extra creaminess, ensure your Greek yogurt is at room temperature before mixing.
- Experiment with herbs - while dill is classic, try chives or parsley for variation.
- Let the egg salad rest in the refrigerator for at least 15 minutes to allow flavors to develop fully.
- For meal prep, this egg salad stays fresh in the refrigerator for 3-4 days when stored in an airtight container.
- For added crunch, consider mixing in finely chopped celery or green onions.
Nutrition Facts
Calories: 91kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 211mg
