Egg Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.3
  • Total Fat: 12.9 g
  • Cholesterol: 428.8 mg
  • Sodium: 1,056.6 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 20.8 g

View full nutritional breakdown of Egg Salad calories by ingredient
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Number of Servings: 4


    8 large hard cooked eggs
    3 tbsp part skim ricotta cheese
    3 tbsp non fat plain Greek yogurt
    2 tsp clean Dijon mustard
    2 tsp green onion, finely chopped
    sea salt and ground pepper, to taste
    celery, finely minced (optional)
    red bell pepper or fresno chili pepper, finely minced (optional)


1.In a medium size bowl whisk together the ricotta, yogurt, mustard, onion and any optional ingredients (I didnft have any green onion so I chopped up some red onion and I opted not to include the celery or red bell pepper).
2.Season with salt and pepper.
3.Peel the eggs and chop to your desired consistency.
4.Add eggs to the cheese mixture and gently stir to combine.
5.Serve the egg salad over toasted whole wheat baguette slices, ezekiel bread or even baked pita chips (recipe here).

Serving Size: 1/4

Number of Servings: 4

Recipe submitted by SparkPeople user NICOLERENE.

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