Low Yolk Egg Salad Recipe
This is a lighter "Skinny" version of Egg Salad, using mostly egg whites and cutting out alot of the yolk used in traditional Egg Salad! It tastes so fresh and light, great on a warm day! I enjoy Red Onion, so I used 1/4 cup for my taste, it gave it a nice zest of flavor. Use less for your own taste, if desired.
I put my Low Yolk Egg Salad on Sprouted Hemp Bread to up the nutrition and protein, and topped with sliced tomato and Spinach...so good
Ingredients
- 4 hard boiled eggs, peeled
- 4 tsp Light Mayonnaise
- 1 tsp Dijon Mustard
- 1/2 TBS Sweet Relish
- 1/4 tsp Garlic Powder
- 1/4 cup Red Onion, chopped
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper, or to taste
Directions
- Separate the yolks from the egg whites and discard 3 of the yolks.
- Chop eggs and combine with all other ingredients.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 2 servings | |
| Calories 85 | |
| Calories from Fat 70 | 82% |
| Total Fat 7.9g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 400mg | 17% |
| Potassium 43mg | 1% |
| Total Carbs 3.77g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.47g | 2% |
| Protein 0.41g | 1% |
