Low-Fat Egg Salad

This lightened-up version has less fat and cholesterol, thanks to light mayonnaise, yogurt, and fewer egg yolks.

Shirley Fan

Low-Fat Egg Salad

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    8 hardboiled eggs, 4 yolks removed Kosher salt
    2 tablespoons light mayonnaise Freshly ground black pepper
    2 tablespoons nonfat Greek yogurt slices whole wheat bread
    1/4 cup chopped red onion 2 cups baby spinach
    1 teaspoon whole grain mustard


    Prep: 5 min Total:
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    • 1

      Chop eggs into small pieces. In a medium bowl, add eggs, mayonnaise, yogurt, red onion, and mustard. Stir to combine. Season with salt and pepper, to taste.

    • 2

      Place 4 slices of bread on work surface. Spread egg salad on top of each slice. Top with spinach and cover with remaining slices of bread.

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