Egg Salad

Egg Salad
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 170.7
  • Total Fat: 7.0 g
  • Cholesterol: 272.5 mg
  • Sodium: 313.9 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.1 g
  • Protein: 18.0 g

View full nutritional breakdown of Egg Salad calories by ingredient
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Number of Servings: 2


    * 6 Eggs, large, hard boiled (2 whole ones and 4 egg whites)
    * Dijon Mustard, 1 tbsp.
    * Greek yogurt, plain, 0% fat, 1 tbsp.
    * Mayonnaise with Olive Oil, 1 tbsp.
    * Green Onions, Fresh, 1/4 cup chopped
    * Black Pepper, fresh ground, to taste
    * Paprika, a dash, for decoration


Makes 2 1-cup servings.
Boil eggs. Cool them and separate yokes and egg whites out of four eggs. Discard the yokes.
Cut 2 whole eggs and 4 egg whites into pieces.
Chop fresh green onion.
In a bowl, mix together mustard, mayo and yogurt. Add the cut eggs and onions, black pepper to the dressing. Mix carefully.
Chill the salad for an hour. Serve cool on top of finely cut fresh spinach.

Number of Servings: 2

Recipe submitted by SparkPeople user IRONORCHID.

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