Healthy Egg Salad

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egg salad

This 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 – mayo typically contains unhealthy, highly processed vegetable oils plus additives and preservatives. Obviously, you can use Greek yogurt instead of sour cream.

Makes 4 servings

Total time: 10 minutes

8 large hard boiled eggs, peeled
1/2 medium onion, yellow or red, finely chopped (2oz)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
2 teaspoons Dijon mustard

Place eggs in a bowl. Mash coarsely with back of fork. Add the remaining ingredients and mix well. Refrigerate 1 hour to allow flavors to meld. Serve with crudités (celery and carrot sticks work especially well) or with crusty bread. I’ve also been known to cut bell peppers in half lengthwise and fill them with egg salad.

Nutrition per serving
Calories 213.7
Total Fat 15.7 g
Saturated Fat 7.0 g
Sodium 497.7 mg
Total Carbohydrate 3.3 g
Dietary Fiber 0.3 g
Sugars 0.4 g
Protein 13.7 g