High Protein Egg Salad – Healthy, Low Calorie

This salad with high protein eggs is made with less yolks and a light mayo for a creamy, satisfying texture – without the extra calories. It is a healthy, low -calorie, low fat for breakfast, lunch or eating.

High protein egg salad

If you love Egg salad (which I do!) But I want something a little lighter, that High protein egg salad is for you. I use a simple trick to make it more calories without sacrificing taste: Use all the white but only half the yolks. The result? Creamy, aromatic egg salad with many proteins – and less calories and fat. Perfect if you are trying to hit your macros or if you are on a low fat diet. Serve it to a toast with arugula, scrape it in cups of lettuce or pie, sour dough Or just eat it from the spoon – there is no judgment here!

Why this high protein egg salad works!

The eggs are naturally high in protein, but the yolks also contain most calories and fat. My simple trick? Use only half the yolks. You still get this classic texture and aroma of egg salad – with only less calories and half fat.

• High in protein, low in fat: Made with more egg whites and light mayo for a larger, satisfying food.
• No dairy and gluten -free: No yogurt or hidden ingredients – just simple, pure scents.
• Low -calorie: Less yolks = less calories without sacrificing taste.
• Universal: Ideal for breakfast, lunch, preparing food or a high -proteinS

Looking for more ideas? See my High protein dishesor Easy Breakfast Recipes You can prepare yourself forward.

How to prepare a high -protein fir

This easy recipe is quickly collected with only a few simple ingredients. Here’s how to do it –See below the card of the recipe for print instructions and complete nutrition informationS

1. Start by making Hard -boiled eggs on the stove, Instant pot with hard boiled eggs (easiest to peel off) or my Air fryer with solid cooked eggsS
2. Rinse under cold water, then peel.
3. Separate the yolks from the egg whites and discard 2 of the yolks. (I give them to my dog!)
4. Cut them and combine them with mayonnaise, dyjon, flakes or garlic, salt and pepper, to taste. You can scale this until meals are preparing for the week.

Variations

I like to keep my egg salad – this is just my personal preference. But if you want to switch things, here are some easy ways to make it your own:

• Vegetables: Add sliced ​​celery or bells for crunching
• Banic taste: Add sliced ​​pickles, capers, olives or gherkins.
• Hate Mayo? Use Greek yogurt instead.
• Spices: Add a little paprika, curry powder, all the seasoning of a gobble … ideas or endless.

Have fun with it and adapt it to your taste!

Preparation of food:

Double or triple this recipe if necessary. Refrigerator in airtight container for up to 4 days.

More egg salad recipes:

This low-fat salad is one of my favorite Go-to. If you love this, see more Egg salad recipes and High protein recipes– Perfect for every meal of the day.