Egg Salad Recipe Light Mayo

Discard 6 of the cooked yolks and chop up the rest of the eggs.

Egg salad recipe light mayo. Chop the egg whites and add to the egg yolk mixture and mix well. It s a salad by name yes but a typical homemade version can load on more than 23g of fat and almost 900mg sodium suddenly making your so called light lunch feel anything but. Mash the egg yolks with the mayonnaise mustard salt and pepper.

Classic 377 calories per. Calories per serving of egg salad light mayo 72 calories of egg fresh whole raw 1 large 20 calories of cains light mayonnaise 0 40 tbsp 1 calories of yellow mustard 0 30 tsp or 1 packet. Advertisement i made it print.

Option b is to cook in your instant pot by placing the eggs on a trivet adding 1 cup of water and selecting pressure cook for 5 minutes then vent immediately. Option d is to air fry the eggs at 250 f for 13 17 minutes. We knew a rescue was in order.

We sometimes use the crunchy toasted bread as dippers for the egg salad rather than piling it on top of the toast. Egg salad is a classic sandwich stuffer but with gobs of mayo mixed in it can be high in fat cholesterol and calories. Drain the eggs and submerge them in an ice bath to cool them down quickly.

Option c is to bake in the oven for 25 minutes at 325 f. Option a is to cook on a stovetop for 6 minutes after boiling. At this point you can also add in mix ins if desired.

Fewer ingredients make this a quick and easy meal. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. In a large mixing bowl stir together mayonnaise yogurt mustard relish salt black pepper and dill.