This egg salad recipe is the perfect use for your leftover Easter eggs! This sweet ‘n tangy version is packed with protein and great taste, but it’s lower in fat and calories than traditional egg salad. Come on in to the virtual kitchen and let me show you how easy this sandwich is to make!
A couple of weeks ago, I gave you a recipe for a kumquat poppy seed vinaigrette. That delicious dressing would make a beautiful appearance on any salad or over crisp Spring veggies, but it’s also the key to unlocking the unique flavor and healthy benefits in this egg salad recipe.
You can get all of my Food Facts on kumquats in that post, but I’ll tell you again that they’re loaded with vitamin C, they’re naturally low in fat, and they’re not too high in natural fruit sugars, so it’s a citrus fruit that you might want to keep on hand. If you don’t shop at a grocery store with a large selection of produce, just ask your produce manager to order you some. I think you’ll love the tangy burst of sweet and tart that it’ll give you, and it pairs so well with the creaminess of the eggs.
Oh, speaking of produce managers, I’ve got a cute story for you!
April 2nd was National Love Your Produce Manager® Day, and my friends over at Friedas Produce had a fun campaign on their social media pages. They asked us to publicly thank our favorite produce manager, using the #LYPM hashtag. I took the opportunity to thank my favorite produce manager, Dave, at Festival Foods, thanking him in a Tweet.
I wasn’t sure if Dave used Twitter or not, but Festival Foods has a fabulous social media manager, so I was hopeful that he’d get the message, and he did. What I didn’t realize, though, is that Frieda’s had a nice surprise up their sleeve for both Dave and I. Look what they Tweeted back to me the next day:
— Frieda’s Produce (@FriedasProduce) April 3, 2014
PRIZES?! I had no idea there was anything but fun involved, so giddy was the word of the day! I had great fun yesterday, when I stopped in to surprise Dave with his gift card from Frieda’s. He was super excited and ridiculously cute when he told me that he’d probably spend it buying produce!
Have I mentioned lately how much I love being a chef and food blogger? My job is sometimes demanding and often nerve wracking, but it’s always a blessing for me to be able to bring you quick and easy meals like this egg salad recipe.
My recipes aren’t fancy, but they’ll help you put food on your table quickly, economically, and with as few processed chemicals as possible. For me, the ultimate goal is to keep you well fed and healthy. I think I’m doing a good job of that, and I hope you think so, too!
I’d like to start blogging low carb menu plans, but I need to see if there’s enough of an interest for them before I dedicate the time to putting them together.
Please leave me a comment and let me know what you think!
Who’s hungry for this sweet ‘n tangy egg salad recipe? Grab your apron, because it’s time to get cookin’!
I kept this egg salad recipe low in fat by removing a couple of the egg yolks after hard boiling them. The yolks are full of fat and calories, and the whites are full of healthy protein, so I usually try to remove at least 1 yolk (and sometimes 2) for every 4 eggs I use, even when I use them in omelets and quiches. You won’t notice the difference, I promise!
I also lowered the fat and calories by substituting plain Greek yogurt for half of the mayonnaise in the recipe. The tangy zip from the yogurt is a great match to the sweetness of the vinaigrette and pickle relish.
If kumquats don’t sound like your thing, I have a traditional dill egg salad recipe, too.
I’m hopeful that this will become your go-to egg salad recipe!
This egg salad recipe is made sweet and tangy with help from a delicious kumquat poppy seed vinaigrette, and it's made lower in fat by using fewer egg yolks. It's healthy and delicious, and a perfect light lunch recipe!
- 8 eggs
- 1 stalk celery, diced small
- 3 Tablespoons kumquat poppy seed vinaigrette
- 3 Tablespoons plain Greek yogurt or mayonnaise
- 2 teaspoons sweet pickle relish
- 1 teaspoon fresh dill weed or 1/4 teaspoon dried
- 1/4 teaspoon kosher salt (more if desired)
- 1/2 teaspoon freshly cracked black pepper
- Place eggs in a saucepan and cover with cold water.
- Bring eggs to a boil over high heat. As soon as water comes to a rolling boil, place a lid on the pan, remove from heat, and let eggs stay in hot water for 20-25 minutes.
- Drain and rinse immediately with cold water to stop the cooking process. To easily peel the eggs, place them back into the pan, put the lid back on, and shake them a few times (like you're cooking popcorn on the stove).
- Peel eggs and place the eggs Into a medium sized mixing bowl, but remove 2 of the yolks. The extra yolks will not be used for this recipe. (You may keep them in if desired, I removed them to reduce the fat and calories in this recipe.) Use a fork to break up and mash the eggs in the bowl.
- Add diced celery and all additional ingredients and use a spoon to stir and combine. Taste and season with additional salt and pepper, if desired.
- Serving suggestions: Serve between slices of low carb, whole wheat bread, in lettuce cups, wraps, pita pockets, or stuffed into tomatoes.
|Serving Size||1/2 cup|
|Amount Per Serving||As Served|
|Calories 786kcal Calories from fat 539|
|% Daily Value|
|Total Fat 60g||92%|
|Saturated Fat 17g||85%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!