Healthy Egg Salad

Egg Salad

This delicious, healthy egg salad is made with sour cream instead of mayonnaise. The flavor is amazing, and sour cream (especially organic) is far cleaner and healthier than mayo, which typically contains unhealthy vegetable oils, additives and preservatives.

Healthy Egg Salad
Prep and Cool time
Total time
Recipe type: Gluten Free, Low Carb, Vegetarian
Yield: 4 servings
  • 8 large hard boiled eggs, peeled
  • ½ medium onion, yellow or red, finely chopped (2 oz)
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup sour cream
  • 2 teaspoons Dijon mustard
  1. Place the eggs in a medium bowl.
  2. Mash coarsely with back of fork.
  3. Add the remaining ingredients and mix well.
  4. Refrigerate 1 hour to allow flavors to meld.
  5. Serve with crudités (celery and carrot sticks work especially well) or with crusty bread. I often cut bell peppers in half lengthwise, core and seed them, and fill them with this egg salad.
Nutrition Per Serving
Calories: 213; Fat: 15g; Carbohydrates: 3g; Sugar: 0g; Sodium: 497mg; Fiber: 0g; Protein: 14g

Egg Salad

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