This healthy egg salad uses low-fat mayonnaise and more whites than yolks. I used to buy egg salad at my company's cafeteria. Learning this DIY recipe at home saved me a bunch of money.
Ingredients
- hard-cooked eggs: 12 piece (divided)
- low-fat mayonnaise: 0.25 cup
- fresh chives: 0.25 cup (chopped)
- Dijon mustard: 1 tsp
- celery salt: 0.5 tsp
- ground paprika: 0.5 tsp
- kosher salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
Metric Conversion
Stages of cooking
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Peel and chop 8 eggs; place in a medium bowl.
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Peel remaining 4 eggs. Cut each in half to remove yolks, reserving them for another use. Chop whites and add to the bowl.
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Mix in mayonnaise, chives, Dijon, celery salt, paprika, kosher salt, and pepper until salad is well combined.
