Posted in Eggs, Salads

All those left over Easter Eggs

There are a lot of recipes that I can alter so that they are almost completely fat free but I am no genie; fat free egg salad, using real eggs, just doesn’t exist.  However, you can cut 50% of the fat in egg salad just by using all of the egg whites and only half of the egg yolks (which is where all of the fat grams exist).  Also, a food processor purees the eggs so well that very little mayonnaise is necessary.  So if you are left with a lot of hard boiled eggs, don’t throw them away and try this instead.

Egg Salad

Serves 6

Prep time: 15 minutes

Refrigeration time: at least 1 hour


12 hard-boiled egg whites

6 hard-boiled egg yolks

1 tablespoon low calorie mayonnaise

½ teaspoon salt (or more as per your liking)

¼ teaspoon pepper

¼ teaspoon celery seed

1 tablespoon vinegar

1 tablespoon sugar

2 celery stalks – chopped

2 scallions – whites and greens chopped


  1. Place egg whites and yolks in a food processor and puree until smooth.  Remove from food processor and place in a mixing bowl.
  2. Add mayonnaise, salt, pepper, celery seed, sugar, celery and scallions and fold into egg mixture.
  3. Refrigerate at least 1 hour or overnight.

NOTE: if you like egg salad to be chunky instead of smooth, use the pulse button on the food processor and chop until desired texture.

Estimated Values per serving:

Calories = 100                                                                    Fat = 6 grams


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