Protein Egg salad
Perfect for breakfast, lunch, or a light snack—this egg salad is creamy, flavorful, and lighter thanks to using only half the yolks.
Ingredients
4 large hard-boiled eggs, peeled
4 teaspoons light mayonnaise (check labels for Whole30 compliance)
½ teaspoon Dijon mustard
2 tablespoons chopped green scallions or chives
Kosher salt and freshly ground black pepper, to taste
Instructions
Cook the Eggs:
Prepare hard-boiled eggs using your preferred method—classic stovetop, Instant Pot, or air fryer. Once cooked, rinse under cold water and peel.Prepare the Salad:
Separate the yolks from the whites. Discard (or save for a pet treat!) 2 of the yolks to lighten the salad.Mix:
Chop the remaining yolks and whites. In a bowl, combine chopped eggs with mayonnaise, Dijon mustard, scallions, salt, and pepper. Mix well until creamy and evenly combined.Serve or Store:
Enjoy immediately on toasted bread, in a wrap or pita, or on its own. You can easily multiply this recipe to prep ahead for the week.
- Pro Tip
For extra texture and flavor, add a squeeze of fresh lemon juice and a pinch of smoked paprika. It brightens the salad and adds a subtle smoky kick!
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