Mom’s Easy Egg Salad
My Mom’s Easy Egg Salad has only 4 ingredients and is perfect for lunch, breakfast, a snack, or anytime really. It’s great on toast, in a wrap or sandwich, in a lettuce cup, on crackers…there are tons of possibilities! My mom never uses measurements when she makes this, and some of it depends on your own tastes. Sometimes I want a little more mustard or a little more salt & pepper, you just taste a little and edit appropriately. I used low fat mayonnaise to lighten it up a little, but the key to my mom’s egg salad is using both yellow mustard and Nance’s Sharp & Creamy mustard. I used equal amounts of both, but again, feel free to play around if you prefer. They sell Nance’s mustard at all my local grocery stores, but if you have trouble finding it you can always order it from Amazon (affiliate link). Not only is this easy egg salad incredibly simple, a serving is just 169 calories or only 5 Green, 1 Blue or 1 Purple myWW SmartPoints!
The first two steps of the instructions in this recipe are hard boiling the eggs, but if you prefer to do this another way (I know many of you use an Instant Pot) feel free. I will note that the method below works perfectly for me every time!
Looking for more tasty, lightened up salad recipes? Try my Broccoli Salad, Avocado BLT Pasta Salad, Greek Chicken Quinoa Salad, Southwest Steak Salad with Avocado Lime Dressing, Asian Sesame Chicken Salad, Taco Chicken Salad, Pepperoni Pizza Salad, Strawberry Quinoa Salad, Roasted Beet Salad, Honey Mint Citrus Salad, Strawberry Steak Salad, Antipasto Salad, Butternut Squash Quinoa Salad, Buffalo Chicken Pasta Salad, Hummus Chicken Salad, Greek Orzo Pasta Salad, Doritos Taco Salad and more in the Salads section of my recipe index!
Easy Egg Salad
- 12 large eggs
- ½ cup Hellmann’s Low Fat Mayonnaise, or a similar low fat mayo
- 2 teaspoons yellow mustard, or more to taste
- 2 teaspoons Nance’s Sharp & Creamy Mustard, or more to taste
- Salt and pepper, to taste
- To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.
- While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for several minutes until fully cold.
- Peel the eggs under cold running water (I’ve found it’s much easier). Chop/dice the eggs into small pieces (I like to mix smaller and larger pieces) and place into a mixing bowl. Add the mayonnaise, mustards, salt and pepper (start with two teaspoons of each mustard, taste and see if you want more - I sometimes do when I’m feeling mustard-y). Serve or refrigerate until ready to serve.
4 per (2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below) Nutrition Information per (2/3 cup) serving: 169 calories, 4 g carbs, 2 g sugar, 11 g fat, 3 g saturated fat, 13 g protein, 0 g fiber (from myfitnesspal.com) lightly adapted from my Mom