I love to make this Egg White Salad Recipe to have on hand for the week…it’s so filling and I can have it as a snack with crackers or on toast or salad for a lunch.

Each 3/4 cup serving is just 2 Points, so it makes a great low-calorie prepared food on hand when I don’t have the time or energy to cook something.

This cholesterol-free egg salad is made with Vegenaise which is my absolute favorite mayo alternative. But reduced fat mayo works just as fine too.

Either way, this is one delicious egg white salad recipe that is key to help keep you full for just a couple of Weight Watchers Points.

Enjoy!

Egg White Salad Recipe

Wendy Zitzman

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An easy and delish alternative to traditional egg salad recipes, this healthier version is made from all egg whites and is incredibly flavorful and filling. Serve on whole wheat toast, on top of greens, or just eat it solo.

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68 kcal

Ingredients

1 dozen large egg whites - hard-boiled and chopped
3 stalks celery - finely chopped
½ a red onion - finely chopped
3 tbsp reduced fat mayo or Veganaise
¼ cup plain - non-fat Greek yogurt
2 tbsp prepared yellow mustard
1 tbsp Dijon mustard
2 tbsp fresh dill - finely chopped
1 tsp paprika
Juice from ½ a lemon
Salt and Pepper to taste

Instructions

In a large bowl, combine egg whites, celery, red onion, and dill.
In a small bowl, mix together the reduced-fat mayo, yogurt, lemon juice, mustard, paprika, and salt and pepper.
Fold the mayo and yogurt mixture into the bowl with the egg whites using a rubber spatula. Add in additional salt and pepper as desired.