Egg Salad

Egg Salad
Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.