Low-Yolk Egg Salad

This easy, low-yolk egg salad is made with a mix of whole eggs and egg whites with a little mayo and scallions. Serve this on your favorite whole grain bread, in a wrap or lettuce wrap.

Don’t get me wrong, I love egg yolks and eat them all the time in me egg salad! But when I’m counting macros, and looking for ways to get extra lean protein, using half the yolk does the trick. More egg salad recipes you might enjoy are Classic Egg Salad, Chickpea Egg Salad, Asparagus Egg and Bacon Salad with Dijon Vinaigrette, and Avocado Egg Salad.

You can make hard boiled eggs on the stove, instant pot hard boiled eggs or my favorite method – Air Fryer Hard Boiled Eggs.

Variations

I like to keep my egg salad simple, that is just my preference but you can add chopped celery, bell pepper or even pickles to yours. Have fun with it and adapt it to your taste! This recipe easily doubles or triples. Hate mayo? Use fat free Greek yogurt instead. Add some paprika, curry powder… the ideas or endless.

Protein in Eggs

Whole eggs are one of the most nutritious foods available. Whole eggs are high in protein, but egg whites are almost pure protein. By swapping out the yolk for half of your eggs, you’re still getting the protein, only you’re having half the fat. One single large egg is about 72 calories, 17 in the whites and 55 in the yolks. There are about 6 grams of protein in one large egg and roughly 3.5 in the egg white alone.

Meal Prep:

Double or Triple this recipe as needed. This will last refrigerated up to 4 days.

More Egg Salad Recipes: