Classic Egg Salad
- 3 Large Whole Eggs
- 3 Egg Whites Only
- 2 stalks Celery diced, (about 75 grams)
- 1 stalks Scallions diced, (about 12 grams,)
- ¼ Red Onion diced, (about 50 grams)
- 1 tbsp Fresh Chives diced
- 1 tbsp Fresh Dill diced
- 3 tsp Sweet & Spicy Mustard
- 1 tsp Yellow Mustard
- 2 tbsp Olive Oil Mayo
- 2 tbsp Non-Fat Greek Yogurt
- ½ tsp Black Pepper
- ⅛ tsp Sea Salt
- 8 slices Whole Grain Bread 2 slices per serving
- Fill a large pot with enough water to completely cover all 6 eggs, but don't add the eggs yet. Place the pot on the stove over high heat and bring the water to a boil. Once boiling add the eggs to the pot, cook for 10 minutes over high heat.
- While your eggs are cooking: Dice your celery, red onion, scallions, chives, and dill. Place these in a large bowl.
- Add the spicy mustard, yellow mustard, mayo, yogurt, black pepper, and salt to the bowl with the onions and other ingredients. .
- In a separate large bowl add ice and cold water to prepare an ice bath for the eggs.
- After 10 minutes remove the eggs from the pot of water and place in your ice bath to stop the cooking process.
- Once the eggs have cooled for a few minutes, peel all of the eggs. Remove and discard the yolk from 3 of the eggs. Then chop the eggs and remaining yolk into bite sized pieces.
- Add the chopped eggs to your bowl with the onions, celery, yogurt, and mustard. Stir until well combined.
- Serve as a side salad, or use as the filling to a wrap or sandwich.
The Classic Egg Salad, you can’t go wrong with this recipe. Whether you are looking to make a sandwich, a wrap, or just eat on its own you are going to love this egg salad. I personally find having easy recipes like this when creating my meal plan makes meal prepping so much more enjoyable. Not only is it simple to make but it holds up really well, so I can meal prep this recipe and have it a few days during the week. I also enjoy counting macros and find that this is a very easy recipe to adjust to fit whatever my macro goals are for that day or week!
Below outlines the Items In each macro group that are easily adjustable to meet your specific macro.
The fat comes from the mayo and the egg yolks, both can be easily reduced or Increased. However, if you are reducing the mayo, you may want to Increase the amount of yogurt to ensure a creamy chicken salad.
The majority of the carbs comes from the bread. If you are looking to reduce the carbs you could either make this an open faced sandwich, eat with a few crackers Instead of as a sandwich, or you could use a low calorie wrap.
The protein comes from the egg whites which can be easily Increased or decreased.
Yes. This recipe can be meal prepped. This salad will last up to 6 days.
No this recipe Is not a good freezer prep