healthy egg salad

If you're looking for a healthy egg salad that is anything but average, this recipe is the one for you! Prepared Mediterranean-style, this simple egg salad with avocados, fresh herbs, crunchy garden veggies is loaded with texture and bright flavor. Low carb and gluten free.

Healthy Egg Salad, Mediterranean-Style

eggs, hard boiled and peeled (see notes for cooking instructions)

Kosher salt and black pepper

tsp Aleppo pepper (sweet chili pepper,

Fresh parsley, large handful, chopped

Fresh mint, large handful, chopped

virgin olive oil

Campari tomatoes or small Roma tomatoes (191 grams), quartered

cucumber,

avocados, pit removed, cubed

(26 grams) chopped red onions

lemon, juice of

Peel hard boiled eggs and slice them into quarters.

Place sliced eggs in a mixing bowl. Season with a pinch of kosher salt, black pepper, and about 1 1/2 tsp of the Aleppo chili pepper. Throw in fresh parsley and mint, and add a generous drizzle of extra virgin olive oil. Toss to combine.  Transfer seasoned eggs to a serving platter. Clean the mixing bowl to use again.

Place tomatoes, cucumbers, avocado, chopped red onions in the mixing bowl. Season with kosher salt, black pepper, 1/2 tsp Aleppo pepper and 1/2 tsp sumac. Add lemon juice and drizzle of extra virgin olive oil. Toss to combine.

Top the eggs with the chopped salad. Serve at room temperature or chill for a few minutes.

love this recipe. it's so quick! thanks for sharing

This is absolute perfection! Thank you for an incredible recipe!

I love this recipe!  It’s so quick and easy to make!

This salad is as delicious as it is pretty! It is perfect for brunch or a light lunch.

Made this for the family and it was a hit!

I love egg salad but don't always love the added fat from the mayo. This is is such a great way to still enjoy and not feel guilty.

Love how quick, easy and tasty this recipe is! Yum!

This salad is colorful and stunning, appetizing and inviting, healthy and delicious! Made it! It is worth trying.

Unlike most other egg salads, this one is light and refreshing! And I love just sandwiching them between two slices of bread to make a quick lunch. :)

This was really ahmazing! A huge hit at my house!

Yum! I love all those bright colors! Sounds incredible with the avocado and Aleppo pepper.

This egg salad is GORGEOUS with such incredible flavor. New favorite for me!

This dish is not only looks appetizing, it is delicious and so easy to make! I was just thinking it would be a terrific way to use up boiled eggs made for the Easter holiday.  Also, a good dish to make for lunch when working at home. I enjoyed it alongside grilled shrimp and fresh baked bread. This site has the best recipes!

This healthy Greek yogurt egg salad is packed with flavor from fresh dill and lemon juice, and is much lower in calories with no mayo!

Greek Yogurt Egg Salad with Dill

Greek yogurt ((I used nonfat))

lemon juice (or red wine vinegar)

dill (or more, if you love dill!)

salt

black pepper

eggs

whole grain bread, crackers, or lettuce wraps,

Stir all ingredients except for eggs in a bowl until it reaches a smooth consistency. Add the chopped eggs and stir to coat well.

Taste and adjust seasonings as necessary.

Serve on soft whole wheat bread, with crackers, or on lettuce wraps for a low carb option.

My go-to avocado egg salad is a delicious, healthier twist on classic egg salad.  It is ultra creamy, thanks to rich nutritious avocado and a little Greek yogurt. And you&#039;ll love the bright flavors from fresh herbs and a squeeze of lemon juice.

No Mayo Avocado Egg Salad Recipe

avocado

lemon, (juice of)

tbsp Greek yogurt

celery rib (finely chopped)

shallot (finely chopped)

parsley

dill

red pepper flakes,

Extra virgin olive oil

Bread of your choice, (I used ciabatta rolls)

Romaine lettuce leaves

More parsley and dill

Hard boil the eggs and peel them. Put the eggs in a saucepan and cover them with water. Bring to a rolling boil (I add about 1/2 teaspoon of kosher salt to the water, which helps prevent the eggs from cracking and also helps to peel them). Turn the heat off, cover and allow the eggs to sit in the hot water for 10 to 12 minutes, then drain. Run cold water over your eggs and break the shells off to peel.

Chop the eggs up and put them in a medium mixing bowl.

Slice the avocado in half and remove the pit. With a spoon, scoop the avocado flesh out and discard the peels. Chop the avocado and put in the bowl with the eggs.  Immediately add the lemon juice on top of the avocado (this will help keep the avocado from turning brown too quickly). Mash the avocado a little bit.

Add the Greek yogurt, celery, shallot, parsley, and dill. Season with kosher salt, black pepper and a good pinch of red pepper flakes (I am using Aleppo-style pepper). Add a small drizzle of extra virgin olive oil. Mix everything well with a spoon or fork. Serve at room temp or cover and chill for later.

To make this into a sandwich (optional), simply scoop the egg salad onto your favorite bread (I like to add some lettuce and more fresh herbs in my sandwich).

https://content.jwplatform.com/videos/xhMuqDXc.mp4

My go-to avocado egg salad is ultra creamy, thanks to rich, nutritious avocado and a little Greek yogurt.

Avocado Egg Salad BLOG.mp4

I would give this recipe 10 stars if I could.  I LOVE, LOVE, LOVE it!  I have it at least once a week for lunch and now have a new fav seasoning - sumac!  I like to add some kalamata olives and crumbled feta too!

A super easy, healthy egg salad recipe that can be served in a variety of ways for a nutritious lunch.

Healthy Egg Salad

hard boiled eggs, chopped

chives onion

garlic powder + more to taste as needed

onion powder

salt + more to taste as needed

Place all ingredients in a large mixing bowl. Stir to combine.

Serve egg salad on top of bread, rice cakes, in a pita or tortilla wrap or with crackers.

https://content.jwplatform.com/videos/bGreru6d.mp4

Creamy, easy-to-make, and delicious. This Healthy Avocado Egg Salad recipe is made with hard boiled eggs, no mayo, and perfect for a quick and easy lunch in 10 minutes or less!

Avocado Egg Salad

eggs (hard boiled, peeled)

avocados (large)

lemon (juice)

plain greek yogurt

walnuts (crushed)

tsp crushed red pepper

salt/pepper (to taste)

In a mixing bowl, mash the eggs with the peeled avocados.

Add in the juice of 1/2 lemon and plain yogurt, then mix.

Add in the walnuts, crushed red pepper, and salt/pepper.

Mix together until everything is combined.

Serve and enjoy!

https://www.youtube.com/watch?v=wRqniMiHom8

This Healthy Avocado Egg Salad recipe is made with hard boiled eggs, no mayo, and perfect for a quick and easy lunch in 10 minutes or less! Layer it on toast or turn it into a sandwich recipe the entire family will love.

RECIPE: https://www.jaroflemons.com/avocado-egg-salad-sandwich/

Healthy Avocado Egg Salad Recipe

This healthy egg salad recipe is gluten free, paleo, low carb, keto, and super easy to make for a healthy lunch recipe.

The Ultimate Egg Salad Recipe (made healthier) | Healthy Lunch Recipe

Eggs

C. Healthy Mayonnaise (I use the Primal Kitchen Avocado Mayo)

C. Red Onion, diced

2-4 Tbsp Fresh Dill, stems removed & minced

2-4 Tbsp Green Onion, chopped

Dijon Mustard

Lemon

Sea Salt & Pepper,

In a medium saucepan over high heat, bring water to a boil then gently add the eggs.  Boil eggs for 10-12 minutes.  Once done, immediately place the eggs in ice water for 10 minutes and then peel the eggs.

While eggs are boiling and cooling, go ahead and chop the herbs & vegetables.

Once eggs are peeled, dice them with a knife into small chunky pieces then transfer to a mixing bowl.  Add all remaining egg salad ingredients to the mixing bowl and stir until fully combined.

Serve with gluten free bread, crackers, lettuce wraps, etc.  This egg salad will stay fresh in the refrigerator for 3-4 days.

This healthy egg salad is made with Greek yogurt instead of mayo. It’s lighter in calories, but still packed with flavor. Perfect served with crackers or as a sandwich.

plain Greek yogurt

Tablespoon dijon mustard

chives (chopped)

fine sea salt

lettuce leaves

If you haven&#39;t already, cook your eggs by placing eggs in a large saucepan and covering with water by at least 1 inch. Bring water to a rolling boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.

Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.

Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket).

Once eggs are cool, chop them up and add them to a large mixing bowl with the Greek yogurt, dijon mustard, chives, pepper and salt.

Top with fresh herbs if desired and serve.

Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days.

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.

The BEST Vegan "Egg" Salad

blocks Medium-Firm Tofu, pressed*

Cashews, soaked for at least 4 hours

½ tsp Nutritional Yeast

tsp Distilled White Vinegar

tbsp Fresh Chives, chopped

½ tsp Kala Namak (Black Salt)*

Filtered Water

Black Pepper,

¼ tsp Turmeric (Optional, for color)

Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the &#8220;dressing.&#8221;

To make the Mayo &#8220;dressing&#8221;, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.

Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.

Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

Loved this! So quick and easy as well.  Used regular salt, store bought vegan mayo (used little over 1 cup), added some turmeric and dill, chopped celery for crunch and chopped pickles for little extra flavor!

Yum!!! I only had one block of tofu but made the same amount of the "mayo" so it's extra creamy.. Also added some diced pickle and topped with paprika also

I’m in love with this recipes! It’s easy, healthy and delicious! Thanks so much ❤️

Just made this and omg it’s so good! And so easy to make! I can’t believe how “eggy” it tastes. Thank you for sharing this recipe!

OMG! This was so good! The black salt makes a huge difference. I love how simple and easy it was to make. My store did not carry medium firm tofu so I used firm and it worked out great!!

Just stopped by to say I've been making this recipe for YEARS. It's so good. I sometimes make a slightly lighter version using around 1/3 cup soaked cashews (I just hit em with super hot water for about 10 minutes) and add a bit of the cubed tofu into the dressing to blend in after the cashews are well blended. It comes together really quickly. Also, I used to be able to find medium tofu in my area, but in the past couple years I only see firm, extra firm, or super firm in the local stores. Firm does the trick, but medium was spot on! 

Thank you so much for this staple recipe.

I just re-read my comment and wanted to clarify the lighter version I make uses around 1/3 cup DRY cashews, soaked, but I've even tried 1/4 cup and that works pretty well to keep the dressing just creamy enough.

Like your pot pie recipe, this is in our regular rotation!  We (me, husband, two teenage boys) consider this tofu salad the end all for beach picnics.  We have a delicious tofu made right in Maine call Heiwa which works perfectly in it.  We add in celery, minced onion and roasted sunflower seeds.  We also up the nutritional yeast a little as we're all big fans.  It's SO GOOD!  Thank you so much!!

I halved this recipe bc I only bought one block of tofu. I’ve been vegan for over 3 years, but this tastes exactly how I remember! This might be my new favorite vegan egg dish.

This recipe is awesome. I add finely chopped celery and lots of green onion - someone else mentioned dill and I bet that's fabulous too. One thing I'd like to know is how many oz is a "block" of tofu - I find blocks come in different sizes. I use Trader Joe's Sprouted tofu and there are two "blocks" in a container (individually wrapped in a single container) - seems like there is enough dressing for two containers, not just two blocks.

Great recipe and really a nice one. Will surely try this

LOVED THIS!! It was really tasty and easy, and really satisfied the egg salad craving but somehow it was much better

I never liked eggs, but I really do like this “egg” salad! Thank you for the recipe.

Five stars! Love this recipe! I've been making it for years. Firm tofu works ok when you can't find medium, which seems all but extinct these days. I mix in 2 diced scallions per block of tofu instead of chives. Thanks for sharing!!

Craig

My new addiction. This healthy, low calorie egg salad is creamy, tangy, fresh and flavorful. It is absolute perfection on top of some toasted bread with some arugula. Or, make it into a sandwich, stuff it in a wrap or pita, or eat it by itself.

High Protein Egg Salad (Low Calorie)

large eggs (or you can buy store-bought hardboiled eggs to save time)

Tbsp dijon mustard

Tbsp chopped chives or green onion

dill pickle relish (to taste)

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Bring water to a boil (for easier to peel eggs, add 1/2 Tbsp salt and 1 Tbsp vinegar). Once at a rolling boil, set the timer for exactly 10 minutes (for perfect hard boiled eggs) then remove from heat. Run eggs over cold water for a few minutes until all the hot water is gone and you’re left with the cold water. Let eggs sit in the cool water for 10 minutes until they reach room temperature. 

Peel the eggs. Discard the yolks from 4 of them (I like to give them to my dogs). This helps make the egg salad lower calorie but you can use them all if you want! Sometimes I do that.

Then chop the 4 whole eggs and the 4 egg whites and add to a bowl. Add the yogurt, mustard, chives, pickle relish, salt and pepper. Combine well.

Make into a sandwich (or an open faced sandwich) or eat with your favorite crackers!

Fresh, healthy and absolutely delicious! This amazing egg and avocado salad is perfect for spring and summer parties!

Chopped Egg, Cucumber and Tomato Salad

cherry tomatoes, (halved)

avocados, (diced)

jalapeno, (deseeded and finely diced)

red onions

extra virgin olive oil

lemon juice

Dijon mustard

lemon zest

garlic, (minced)

Salt and pepper, (to taste)

Crumbled feta cheese, (for garnish, optional)

Fresh chopped parsley, (for garnish, optional)

In a large salad bowl combine chopped tomatoes, avocado, cucumbers, jalapeno, onions, and eggs. Set aside.

In a small mixing bowl whisk together the oil, lemon juice, mustard, lemon zest, garlic, salt, and pepper; taste and adjust accordingly.

Add dressing to the salad and gently toss to combine. Taste for salt and/or dressing, and adjust.

Top with crumbled feta and parsley; serve.

This salad looks so amazing! I want to dive into my screen!

This salad is so rich and nutrient. So perfect for my quick lunches!

LOVED all the flavors and textures especially the avocado and the jalapeno. Would make again!

This is our family favorite! So simple and yummy salad!

This was such a yummy and tasty lunch today! Definitely my husband's favorite now! A big hit here and I'll definitely make this again soon!

This salad has so many great flavors! The dressing is what makes it all come together.

I LOVE this simple chopped egg cucumber tomato salad recipe! It is so easy, fresh, light and delicious!

My viral no-peel egg salad recipe eliminates the hassle of peeling entirely, saving you time and frustration, making this classic even easier.

Egg Salad

mayonnaise

pickle juice

fresh dill (chopped (or ½ teaspoon dried dill))

garlic powder

Preheat oven to 350

Grease a loaf pan with oil

Crack eggs into the loaf pan

Set the loaf pan in a larger dish

Add water in the bigger dish up to the level of eggs

Bake for 25-35 minutes (cooking time will vary depending on the exact size and type of dishes you use)

Allow eggs to cool before using a spatula to release the eggs from the pan

Cook the No Peel Eggs:

Chop the eggs into small pieces. For a creamier texture, mash a couple of the eggs with a fork.

Peel and Chop:

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, dill, garlic powder, salt, and pepper. Adjust the seasoning to taste.

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Top 13 healthy egg salad recipes from across the web

The most viewed healthy egg salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Egg Salad, Mediterranean-St...

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No Mayo Avocado Egg Salad Recipe

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The Ultimate Egg Salad Recipe (made...

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The BEST Vegan "Egg" Salad

High Protein Egg Salad (Low Calorie...

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The most viewed healthy egg salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine