The Healthier Egg Salad Experiment

Hello everyone! Hope your days are going well. My day is pretty good over here.


As a snack this afternoon, I had sliced apples and sliced LARABAR


My favorite LARABAR to use with this recipe is Peanut Butter Cookie


Super simple, just slice and pile em’ together! Tastes like a healthy candy apple (ish!!) I ate this right before the gym, and it gave me just the right amount of energy to get through my 50 minutes of cardio. That wasn’t planned, but it felt better to be working out today than not, so I just kept going. You know those days πŸ˜‰


For lunch today, I made an egg salad sandwich inspired by Running to the Kitchen

I must admit though, I think hers turned out better. Mine was good, but it wasn’t amazing!

I truly think I used too much yogurt πŸ˜‰


I first boiled some eggs.

I am not the queen of egg boiling. If anyone has pointers, please share! The shell was clinging so hard to the egg I thought I was never going to get a bite! πŸ˜‰


I first put the eggs in room temp water, covered them by about 2 inches, brought them to a boil, reduced heat, covered and let them sit for 15 minutes just like I was told, then laid them out. They consistency and boil was perfect, but the shell gave me trouble! I did not put salt or vinegar, and I think either/or both of those would have helped.


Instead of mayo, I used a mix I made ahead of time. The mix was greek yogurt and bruschetta, equal parts.

This was a full on experiment.

I mixed it with 3 eggs (and I snacked on two hard boiled eggs a couple hours before, right after the gym today. Holy egg overload!!)

It was great by itself, but with the egg, it was too… hmm… greek yogurt-ish. I think I just put too much, to be honest. Anyway, I added some mustard and that seemed to do the trick. It gave it just the vinegar-ish (I’m using a lot of “ish” today arn’t I??) taste that it needed.


I put the egg salad on whole wheat toast, and that made it taste even better.


I had Country Grain Salad (from Trader Joes) on the side. Mmm so good!


This tasted good, it just wasn’t what I expected, because it was not like using mayo.


I still would love to avoid using mayo, and find a better alternative, so I am going to give this another go sometime within the next couple days. Better luck next time?

Have you guys found your “perfect” way to make a healthier egg salad sandwich? Did you have slip ups in between like me? πŸ˜‰



Filed under Lunch, Snacks

12 responses to “The Healthier Egg Salad Experiment

  1. Sara

    Add a little vinegar and salt to the water when it’s boiling. Helps with the “clinging to the shell” thing. Good luck!

  2. Try using veganaise. Its a dairy free mayo, very low in cals. πŸ™‚

  3. Ashley

    Try nonfat plain yogurt as opposed to Greek…I use it in my tuna salad recipes…seems to be okay. And don’t forget salt and pepper πŸ™‚

  4. try greek yogurt another try! putting chopped celery in it with some herbs (basil?) makes it taste super yummy!

  5. Gen

    You should try this with jalapeno Greek yogurt dip. It’s amazing! You can find it at costco πŸ™‚

  6. Mia

    It wont matter if you add anything to you water. After you let your egg sit for 15 mins you need to ice bath the eggs so it will stop them from over cooking and make it easier to take the shell off. I’m pretty sure the fresher your eggs are the harder it is to take the shell off if you boil them. Hope that helps.


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