Skinny Egg Salad



I am definitely coming down with something. I blame Zach. He left here with a super annoying head cold, and I think that it finally caught up with me. This is no fun as you can imagine, and I can see a day of lounging in bed with a nice hot cup of tea. First things first…let’s talk egg salad. I made this salad earlier this week, and it was gone in a day. Did I mention that it’s just me here? Yup, I ate a 6-egg, egg salad in one day. It was just soooo good, and I didn’t feel one bit guilty either. This egg salad is a lightened up version of a lunchtime favorite. Instead of mayo, I threw Greek yogurt into the mix, and flavored it with all my favorite flavors: garlic, chives, mustard, etc…This salad is just perfect for Sunday prep (if you do such things on the weekends). I love salads like these as make-aheads for lunches for the upcoming week. It can be served with bread, lettuce, or all by itself. It stores nicely in the fridge for a couple of days. It’s quick and simple, which I just love…and you will too.





Beer Love:

Beer: Lagunitas Brewing Company’s Hairy Eyeball
Style: American Strong Ale
ABV: 9.40%
Description: I like this beer for it’s roasty, toasty, maltiness. It’s also just a tad nutty, which I also love. The pairing may sound a bit unconventional. When I originally thought of what I would pair with this egg salad, I thought of something much lighter, like a pale ale. There is just something about this strong ale and this egg salad that make the two a match made in heaven. The roastiness of this brew really compliments the roastiness of the paprika in the salad which shines through just enough to make you taste it. This ale is also just a tad bit fruity and boozy, which I just love. If you haven’t tried Hairy Eyeball yet, be sure that you do. It’s 100% worth the purchase.





Skinny Egg Salad
Prep Time
10 min
Cook Time
22 min
Total Time
32 min

Skinny Egg Salad

These skinny egg salad sandwiches are the perfect lightened up version of a lunchtime favorite!


  • 6 large eggs
  • 1/2 cup plain Greek Yogurt
  • 1 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon smoked paprika
  • black pepper
  • salt
  • rolls or sandwich bread, for serving
  • baby spinach, for serving


  • Place the eggs in a large saucepan, and fill the saucepan with just enough water that it covers the eggs. Bring to a boil, and then remove the eggs from the heat. Cover and let stand for 18-20 minutes.
  • Drain the water and transfer the eggs to a bowl. Refrigerate for 1 hour or pour ice over the eggs to cool them down.
  • Peel the eggs and give them a rough chop (whites and yolks included). Place them in a large bowl along with the yogurt, mayo, mustard, garlic powder, chives, sugar, smoked paprika and a dash of salt and pepper. Fold the ingredients together and adjust the seasoning to taste.
  • Serve on rolls or sandwich bread with baby spinach. Will keep in an airtight container for 2-3 days. Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Large Saucepan with Lid * Colander * Bowls *


Other Cold Salads!
Mediterranean Olive Couscous Salad


Thai-Style Chicken Salad


Italian Pasta Salad with Tomato Vinaigrette


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