High Protein Egg Salad – Healthy, Low Calorie

This high protein egg salad is made with less egg yolk and light Mayo for a creamy, satisfactory texture – without the additional calories. It is a healthy, low -calorie, low -fat option for breakfast, lunch or food.

High protein egg salad

If you love egg salad (what I do!) But want something easier, that’s that High protein egg salad is for you. I use a simple trick to make it lower in calories without affecting the taste: use all white, but only half of the egg yolk. The result? Creamy, tasteful egg salad with a lot of protein – and fewer calories and fat. Perfect when you try to meet your macros or if you have a low -fat diet. Serve it on toast with arugula, draw it into lettuce cups or a pita, sour to or eat it with the spoon – no judgment here!

Why this high protein egg salad works!

Eggs have naturally protein, but the egg yolks also contain most calories and fat. My simple trick? Use only half of the egg yolk. You still get this classic egg salad texture and taste -only with fewer calories and half of the fat.

• High in protein, low fat: Made from more protein and light Mayo for a slimmer, satisfactory meal.
• Milk -free and gluten -free: No yogurt or hidden ingredients – just simple, clean flavors.
• Low -calorie: Less egg yolk = fewer calories without affecting the taste.
• Versatile: Perfect for breakfast, lunch, preparation for meals or fast protein snack.

Are you looking for other ideas? Take a look at mine High protein mealsOr simple breakfast recipes that you can prepare in advance.

How to make a high protein egg salad

This simple recipe quickly comes together with a few simple ingredients. Here you can find out how to do it –You can find expression values ​​instructions and complete nutritional information in the recipe card.

1. First make the hard -boiled eggs on the stove, the immediate pot hard -boiled eggs (the easiest peel) or my air roast hard -boiled eggs.
2. Rinse under cold water, then peel.
3. Disconnect the egg yolk from the egg whites and discard 2 of the egg yolk. (I give it to my dog!)
4. Chop them and connect to mayonnaise, dijon, spring onions or chives as well as salt and pepper to taste. You can scale this preparation of the meal for the week.

Variations

I like to keep my egg salad easy – that’s just my personal preference. But if you want to switch things up, you will find a few simple ways here to make it your own:

• Vegetables: Add chopped celery or paprika to make crunch
• Salt line taste: Add chopped cucumbers, capers, olives or cornichons.
• Do you hate Mayo? Instead, use Greek yogurt.
• Spices: Add some paprika, curry powder, all the Bagel spice … the ideas or endless.

Have fun with it and adapt it to your taste!

Meal preparation:

Double or triple this recipe as required. Cool up to 4 days in an airtight container.

More recipes for egg salad:

This low-fat egg salad is one of my favorite Go-Tos. If you love that, take a look at yourself more Egg salad recipes And high protein recipes – perfect for every meal of the day.