High-Protein Egg Salad – Healthy, Low-Calorie

This high-protein egg salad is made with less protein, with a light mayonnaise that provides a creamy, satisfying texture without the extra calories. This is a healthy, low-fat option for low-calorie, breakfast, lunch or meal expenses.

High-protein egg salad

If you like egg salad (I do!), but want something lighter High-protein egg salad It’s for you. I used a simple trick to make it lower in calories without sacrificing the flavor: use all white, but only half the egg yolk. result? Creamy, delicious egg salad and lots of protein – with less calories and fat. It’s perfect if you want to play macro or low-fat diet. Toast it with arugula, scoo it to a lettuce cup or pita, sour bread toast, or just eat it with a spoon – no judgment here!

Why is this high-protein egg salad effective!

Eggs are naturally high in protein, but egg yolks also contain most of their calories and fat. My simple trick? Use only half of the egg yolk. You’ll still get the classic egg salad texture and flavor – calories and half of the fat.

• High in protein and low in fat: Made with more egg whites and a light mayonnaise for a leaner, satisfying meal.
• Dairy-free and gluten-free: No yogurt or hidden ingredients – just simple, clean flavors.
• Low calorie: Less egg yolks = fewer calories without sacrificing the taste.
• Versatile: Perfect for breakfast, lunch, meal or quick high protein snacks.

Looking for more ideas? Check out my High protein mealor a simple breakfast recipe you can prepare in advance.

How to Make High Protein Egg Salad

This simple recipe quickly blends together with just a few simple ingredients. Here’s how to do thisSee the recipe card below for printable instructions and complete nutrition information.

1. First, put the hard boiled eggs on the stove, the instant pot hard boiled eggs (easiest to peel) or my air-fried eggs.
2. Rinse under cold water and peel.
3. Separate the yolk from the egg whites and discard 2 egg yolks. (I hand them over to my dog!)
4. Chop them up and taste with mayonnaise, dijon, shallot or chives and salt and pepper. You can expand it to meal preparations this week.

change

I like to make my egg salad simple – it’s just my personal preference. But, if you want to switch, here are a few easy ways to make it yourself:

• vegetable: Add chopped celery or chili
• A faint flavor: Add chopped kimchi, capers, olives or corncodile.
• Hate Mayo? Use Greek yogurt instead.
• spices: Add some chili powder, curry powder, all bagel seasonings…Ideas or endless.

Have fun and make it suitable for your taste!

Preparation for meals:

Double or triple this recipe as needed. Refrigerate in an airtight container for up to 4 days.

More Egg Salad Recipes:

This low-fat egg salad is one of my favorite To-Tos. If you like this, please see more Egg Salad Recipe and high protein recipes – any meal of the day.