This healthy egg salad uses low-fat mayonnaise and more whites than yolks. I used to buy egg salad at my company's cafeteria. Learning this DIY recipe at home saved me a bunch of money.
Ingredients
12 hard-cooked eggs, divided
¼ cup low-fat mayonnaise
¼ cup chopped fresh chives
1 teaspoon Dijon mustard
½ teaspoon celery salt
½ teaspoon ground paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Step by step
Peel and chop 8 eggs; place in a medium bowl.
Peel remaining 4 eggs. Cut each in half to remove yolks, reserving them for another use. Chop whites and add to the bowl.
Mix in mayonnaise, chives, Dijon, celery salt, paprika, kosher salt, and pepper until salad is well combined.
