Light Egg Salad

Egg Salad prop stylist: Lindsey Lower; food stylist: Rachel Johnson

Egg salads for breakfast is obviously a great idea. It has all the required proteins that will help you get through the day. For this recipe we use only the light or low-fat mayo.

  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min
  • Energy250 cal
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Breakfast

Ingredients

  • Large hard-boiled eggs with yolks removed – 10
  • Greek yogurt – 2/3 cup
  • Low-fat mayonnaise – 1 Tbsp
  • Prepared mustard – 2 tsp
  • Agave nectar – 1 tsp
  • 1 tbsp fresh dill or 1 tsp dried dill
  • Onion powder – 1/4 tsp
  • Garlic powder – 1 pinch
  • Salt and freshly ground black pepper, to taste

Method

1

1. In a bowl and mix thoroughly all the ingredients, except the diced eggs

2. On a slice of bread add tomatoes, avocados, and some spinach.

3. Add the diced eggs.

4. Top it up with the mixture from Step 1 spread evenly.

  • Nutrition Facts

  • Amount per serving
  • Calories250
  • % Daily Value*
  • Total Fat12.9 g16.54%
  • Sodium276 mg12%
  • Total Carbohydrate10.1 g3.67%
  • Total Sugars8.7 g
  • Protein23.3 g46.6%