Creamy Egg Salad (Lightened-Up & Made Healthy)

• servings: 5 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

6 large hard-boiled eggs (peeled and cooled)

6 large hard-boiled egg whites (peeled and cooled)

¾ cup light mayonnaise or nonfat plain Greek yogurt (see notes for flavor guidance)

1 ½ to 2 teaspoons Dijon mustard (or mustard of choice)

Salt and black pepper (to taste)

¼ cup finely chopped red onion

1 tablespoon chopped dill, tarragon, scallions, or chives (or 1 teaspoon dried dill or tarragon)

Finely chopped celery or red bell pepper

Dash of cayenne, smoked paprika, or your favorite hot sauce

Directions

Place the whole eggs and egg whites into a large mixing bowl and roughly chop them into small bite-sized pieces.

Add the light mayo (or Greek yogurt), Dijon mustard and red onion, and mix until everything is rich and creamy and evenly coated. Season with salt and pepper to taste.

Customize by adding in optional herbs, veggies, or spices.

You can serve it right away, or let it chill in the fridge for 15–30 minutes to allow the flavors to meld.

Nutrition

• Serving Size: 0.75 cup
• Calories: 200 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Cholesterol: 230 mg
• Sodium: 480 mg
• Total Carbohydrate: 5 g
• Total Sugars: 2 g
• Protein: 12 g