Healthy Egg Salad Perfect For Lunch Wellplated Com

The fact that I’m referring to healthy egg salad as “exciting” could be viewed as a testament to just how mundane my lunches have become, but I disagree. With its bright ingredients and layers of texture, I’m happy to report that, while simple, this lovely egg salad recipe is anything but ho-hum. I also happen to see an influx of leftover hardboiled eggs in your future (thank you Easter weekend!), so I hope the timing of this healthy egg salad is doubly beneficial. We all need easy, healthy lunches (like Niçoise Salad), and after this Sunday, many of us will need tasty ways to repurpose an excess of hardboiled eggs too (Avocado Egg Salad being another delicious option!).

About This Healthy Egg Salad

I make a few different versions of healthy egg salad, but they all begin with the same base: four whole eggs, plus two egg whites. Using fewer yolks makes the egg salad lighter, and I also find that, if I use all six yolks, it makes the egg salad taste too (forgive me but I can’t find a better word to describe it) eggy. If you prefer a little more richness (or enjoy the full-on egg factor), feel free to toss in the last two yolks as well. I also make my egg salad without mayo, replacing it with Greek yogurt. Greek yogurt is creamy, low in calories, and high in protein, making this healthy egg salad both ultra filling and diet friendly. From here, it’s all about jazzing up the egg salad base, a choose-your-own-flavor adventure. These Curried Deviled Eggs are good inspiration, but I was feeling extra springy the day I made this dish. I opted for dill for its light, optimistic freshness, diced celery for texture and crunch, and a generous dollop of Dijon mustard for zip. Served with sliced tomatoes and arugula on toast, this healthy egg salad is a quick lunch that, while easy to make, provides a moment of reprieve and enjoyment in the midst of a busy workday. You can even use my Instant Pot Boiled Eggs recipe to easily make the eggs.

How Long Will Egg Salad Last?

To Store. Once made, healthy egg salad will keep in the refrigerator for two to three days. I find a single batch lasts me about three lunches when served on toast, and you can feel free to multiply it to make as much as you like.