Healthy egg salad is made with avocado oil mayonnaise, Dijon mustard and chopped scallions. It is delicious, and lovely when piled on slices of crunchy cucumber.
This healthy egg salad is so good. It’s tasty, very easy to make, and it’s perfect for lunch. On hot summer nights, when cooking seems unappealing, I also sometimes serve it for dinner.
What makes it a healthy egg salad? It contains mayo!
I don’t think that mayonnaise is inherently unhealthy. What’s unhealthy about it is the omega-6 oils and the preservatives. If you use a good brand of avocado oil mayo (such as Sir Kensington’s), I think you’re fine.
Another option is to use sour cream or Greek yogurt. I’ve tried both options. I did like the egg salad made with sour cream. But the one made with Greek yogurt was a bit too tangy and not flavorful enough, in my opinion.
If your concern is the fat content of mayonnaise, I am ecstatic to share with you that according to current research, low fat is out, and moderate or high fat is in!
How to season this healthy egg salad
I like to add finely chopped scallions to this healthy egg salad. They add not just flavor, but also a nice color. If you’d like, you can use the same amount of finely chopped red onions. I’m thinking that chopped cilantro or chopped sun-dried tomatoes would be nice too. the possibilities are truly endless!
How to serve it
I like to serve this salad with sliced vegetables. It’s really nice when scooped up with crunchy cucumber slices. Another efficient and low-carb tool for eating egg salad is plain pork rinds (yes, they’re healthy). And yet another option is to serve it on 90-second bread or on a low carb bagel.
The perfect lunch
One of my family’s favorite weekend lunches is a spread of cut-up vegetables, plain pork rinds, and almond flour crackers, all used to scoop up delicacies such as this healthy egg salad, smoked salmon mousse, and Greek yogurt dip.
How long does egg salad last?
You should be able to store it in the fridge, in an airtight container, for up to 3 days. Give it another mix before you use it.
Healthy Egg Salad
INGREDIENTS
- 6 large hard boiled eggs, chilled and peeled
- 1/4 cup avocado oil mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup finely sliced scallions
- 1/2 teaspoon celtic sea salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Shred the eggs into a medium bowl, using the largest wholes on a grater.
- Add the remaining ingredients and mix well.
- Cover and refrigerate 1 hour to allow flavors to meld.
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