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Healthier Egg Salad Recipe
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5 from 1 vote

Healthier Egg Salad Recipe

This egg salad is light on the mayo, heavy on the flavor with dijon, avocado and lots of seasoning. This healthier egg salad is ready in about 20 minutes and you won't feel guilty having seconds.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, lunch
Cuisine: American
Servings: 4
Calories: 157kcal
Author: Bailey


  • 6 large eggs
  • 1 ½ tbsp dijon mustard *
  • 1 tbsp mayo *
  • 3 tbsp chopped red onion
  • ½ cup chopped avocado *
  • ½ tsp dill weed
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp mustard powder
  • ½ tsp paprika
  • 2 tbsp chopped pickles Optional! But recommended


  • In a large pot gently place eggs. Fill pot with water, just enough to cover the tops of the eggs. Place on stove and turn heat on high. Boil your eggs for about 15 minutes from start to finish. After 15 minutes, remove from heat. let the eggs sit for about two minutes before adding ice to the water. Next, gently peel the eggs once they have cooled.I like to use a spoon to gently get under the shell and peel.
    You will slice up the eggs in a large bowl and then add all the chopped avocado and onion, the mayo, dijon and seasonings. Mix it all together well and enjoy! 
  • Serve on toasted bread with fresh romaine lettuce, or pair with tortilla chips for a delicious appetizer. 


*Yellow mustard will also work
*You can sub greek yogurt for mayo
*Use more avocado if you would like, or use the leftovers for garnish. 
*fresh dill will also work


Sodium: 472mg | Calcium: 46mg | Vitamin C: 3mg | Vitamin A: 412IU | Sugar: 1g | Fiber: 2g | Potassium: 208mg | Cholesterol: 247mg | Calories: 157kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 12g | Protein: 9g | Carbohydrates: 3g | Iron: 1mg