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.
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
- Place egg whites and yolks in a food processor and puree until smooth. Remove from food processor and place in a mixing bowl.
- Add mayonnaise, salt, pepper, celery seed, sugar, celery and scallions and fold into egg mixture.
- 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