This is a print preview of "Low Yolk Egg Salad" recipe.

Low Yolk Egg Salad Recipe
by TobeNourished

Low Yolk Egg Salad

This is a lighter "Skinny" version of Egg Salad, using mostly egg whites and cutting out alot of the yolk used in traditional Egg Salad! It tastes so fresh and light, great on a warm day! I enjoy Red Onion, so I used 1/4 cup for my taste, it gave it a nice zest of flavor. Use less for your own taste, if desired.
I put my Low Yolk Egg Salad on Sprouted Hemp Bread to up the nutrition and protein, and topped with sliced tomato and good

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
  Servings: 2


  • 4 hard boiled eggs, peeled
  • 4 tsp Light Mayonnaise
  • 1 tsp Dijon Mustard
  • 1/2 TBS Sweet Relish
  • 1/4 tsp Garlic Powder
  • 1/4 cup Red Onion, chopped
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper, or to taste


  1. Separate the yolks from the egg whites and discard 3 of the yolks.
  2. Chop eggs and combine with all other ingredients.