Light Egg Salad

Egg salad is a perfect lunch option but with all the calories it normally comes with I hardly ever make it. Now that I’ve found this lighter version I’ll be making it all the time!

Light Egg Salad

Light Egg Salad


  • 10 large eggs, hard boiled, cooled, 4 yolks removed (and discarded), dice remaining
  • 2/3 cup Greek yogurt
  • 1 Tbsp mayonnaise
  • 2 tsp prepared mustard
  • 1 tsp agave nectar
  • 1 tbsp fresh dill or 1 tsp dried dill
  • 1/4 tsp onion powder
  • 1 pinch garlic powder
  • Salt and freshly ground black pepper, to taste


  1. Place diced eggs in a mixing bowl.
  2. In a separate small mixing bowl, whisk together all remaining ingredients until well blended. Pour over diced eggs and toss to evenly coat.
  3. Serve on bread, layered with tomatoes, avocados and spinach if desired.
  4. Serve 6.


This coating is also be delicious over a potato salad.

For step-by-step instructions for this recipe and more, visit Cooking Classy.

Author: Cooking Classy

Recipe and photo courtesy Cooking Classy.

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