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 healthy? It contains mayo!
I don’t think that mayonnaise is inherently unhealthy. What’s unhealthy about it is the RBD oils it’s usually made with.
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 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 happy to share with you that according to current research, low fat is out, and moderate or even high (healthy) fat is in!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty salad. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Hard-boiled eggs
- Avocado oil mayonnaise
- Dijon mustard
- Sliced scallions
- Salt and pepper
How to make a healthy egg salad
I like to grate the eggs by hand, using a box grater. This makes the best-textured salad.
Then, I add mayonnaise or sour cream, Dijon mustard, scallions, salt, and pepper. I mix everything well, then refrigerate to allow the flavors to meld.
The scallions are a really nice addition. 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 (they’re probably not as bad for you as you think). And yet another option is to serve it on 90-second bread or on a keto 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 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.
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Healthy Egg Salad
- Grate the eggs using the largest holes on a box grater. Transfer the shredded eggs to a medium bowl.
- Add the remaining ingredients and mix well.
- Cover and refrigerate for one hour to allow the flavors to meld.