Light Egg Salad

04.09.2013

light egg salad

I made this for lunch and wasn’t planning on sharing, but it was too good not to. I found the recipe from Damn Delicious (Thanks Chung-Ah for the recipe!). I made a few minor changes that I’m sure aren’t necessary, I always just like to add a little of this and that so I couldn’t resist. The agave is simply because mayonnaise contains sugar so since the mayo is greatly reduced in this recipe from the norm, I decided to add in a little sweetness to give it a similar very lightly sweet flavor. I also removed some of the egg yolks to make it a bit lighter. I’m telling you this is delicious and it’s so much healthier then its mayo coated competitor. Egg salad is a perfect lunch option but with all the calories it normally comes with I hardly ever make it. Now that I’ve found this lighter version I’ll be making it all the time! This coating would also be delicious over a potato salad. If you like egg salad then you’re going to want to try this recipe. Enjoy!

light egg salad2

Light Egg Salad

Light Egg Salad

Ingredients

  • 10 large eggs, hard boiled, cooled, 4 yolks removed (and discarded), dice remaining
  • 2/3 cup Greek yogurt
  • 1 Tbsp mayonnaise
  • 2 tsp prepared mustard
  • 1 tsp agave nectar
  • 1 tbsp fresh dill or 1 tsp dried dill
  • 1/4 tsp onion powder
  • 1 pinch garlic powder
  • Salt and freshly ground black pepper, to taste

Directions

  • Place diced eggs in a mixing bowl. In a separate small mixing bowl, whisk together all remaining ingredients until well blended. Pour over diced eggs and toss to evenly coat. Serve on bread, layered with tomatoes, avocados and spinach if desired.
  • Recipe Source: Adapted slightly from Damn Delicious and The Yummy Life
http://www.cookingclassy.com/2013/04/light-egg-salad/

13 comments

  • Chung-Ah | Damn Delicious: So glad you gave this a try! And adding agave is such a genius touch! April 9, 2013 at 11:48pm Reply

    • Jaclyn: Thanks so much for the recipe! You’re site is awesome I love it! I wish I had time to try everything you make. Keep it up! Oh ps your photo on the wisconsin cheese grilled cheese magazine cover – AMAZING! You do incredible work! April 10, 2013 at 7:22am Reply

  • Crystal: I LOVE egg salad, and I love substituting Greek Yogurt for Mayo. This looks great, and I can’t wait to try it! April 11, 2013 at 10:36am Reply

  • Curry and Comfort: What a hearty looking egg salad sandwich. I love the lightened up version. :) April 12, 2013 at 4:21am Reply

    • Jaclyn: Thanks, me too :). April 13, 2013 at 8:50pm Reply

  • Angela @ Another Bite Please: this looks great…i was planning on making egg salad tomorrow so perfect timing. April 12, 2013 at 11:26am Reply

  • Monique @ Ambitious Kitchen: This is totally my kind of recipe. LOVE! April 16, 2013 at 9:04pm Reply

  • afracooking: Love this recipe – so tasty so simple! April 19, 2013 at 7:27am Reply

    • Jaclyn: So glad you love it! Thanks for your comment! April 19, 2013 at 9:35am Reply

  • Heather: This looks fantastic, but is there something else that can be used instead of the agave? I can’t stand the taste of it and another member of the household is highly allergic to it. May 19, 2013 at 9:54am Reply

    • Jaclyn: I would say you can add an equal amount of sugar or even corn syrup. Just whisk the sugar until dissolved. Hope your family loves it! May 26, 2013 at 8:49pm Reply

  • Rebecca: Tasted wonderful! How many calories and fat grams though? April 13, 2014 at 2:23pm Reply

    • Jaclyn: I don’t have the nutritional info but you can find it on sites like myfitnesspal.com. So glad you liked it! April 13, 2014 at 9:11pm Reply

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