Egg Salad
Classic egg salad done the WeightWise way — creamy, tangy, and packed with protein. Greek yogurt replaces half the mayo without losing any of the richness, and dill pickle relish and yellow mustard keep every bite bright and satisfying. Serve over spinach, in a lettuce wrap, or straight from the bowl.
- 6 large eggs
- 2 tbsp olive oil mayo
- 2 tbsp plain non-fat Greek yogurt
- 2 tbsp yellow mustard
- 2 tbsp dill pickle relish
- ¼ tsp garlic powder
- ¼ tsp black pepper
- — salt, to taste
- — paprika, to garnish
- — fresh dill or chives (optional garnish)
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1
Hard boil the eggs
Place the eggs in a medium saucepan and cover with cold water by about an inch. Bring to a full boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for exactly 10 minutes.
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2
Ice bath
Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let sit for at least 5 minutes until completely cool — the ice bath stops the cooking, prevents the grey ring around the yolk, and makes peeling much easier.
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3
Peel & chop
Peel the cooled eggs and quarter them, then add to a large bowl. Roughly chop or mash with a fork to your preferred texture — some people like it chunky, others prefer it smoother. Both work great.
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4
Mix & season
Add the mayo, Greek yogurt, yellow mustard, dill pickle relish, garlic powder, pepper, and a pinch of salt. Stir gently to combine everything without over-mashing the eggs. Taste and adjust seasoning — add a touch more mustard for tang or relish for brightness.
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5
Garnish & serve
Dust the top with paprika and a sprinkle of fresh dill or chives if desired. Serve immediately over a bed of fresh spinach, spooned into romaine lettuce wraps, or alongside sliced cucumber for scooping.
- Greek yogurt is the upgrade: Replacing half the mayo with Greek yogurt keeps the creaminess intact while cutting the fat and adding a protein boost — most people genuinely can't tell the difference once it's mixed in.
- Ice bath every time: Don't skip it — the ice bath is what prevents the grey ring around the yolk and makes the eggs peel cleanly. It takes 5 minutes and makes a real difference.
- Texture is personal: Some people love chunky egg salad, others prefer it almost smooth. Quarter and roughly chop for chunky; mash more aggressively with a fork for a finer texture. There's no wrong answer.
- Serving ideas: Over fresh spinach is a great low-carb base, but this is also excellent in romaine lettuce wraps, spooned onto cucumber rounds for a snack, or eaten straight from the bowl with a fork.
- Meal prep: Keeps covered in the fridge for up to 4 days. Stir before serving as it can release a little liquid as it sits — a quick mix brings it right back together.