Skinny Egg White Salad

I am a HUGE fan of egg salad, especially my mom’s, but it’s not always the healthiest thing to eat. So when I found this recipe for Skinny Egg White Salad, I was excited to give it a try! Here is the link to the original recipe: (http://abalancedlifecooks.com/2014/01/16/skinny-egg-white-salad/

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I made a couple of tweaks to the recipe, simply because I wanted to use what I had in the house. Instead of using mayo, I used Greek yogurt, and instead of Dijon mustard, I used yellow mustard. I also cut the recipe in half.

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The result is amazing! It made enough that I will be able to make two egg salad wraps. Can’t wait to dig into these!

Skinny Egg White Salad

Servings: 2 wraps

  • 6 hard boiled eggs, shells and yolks removed, whites chopped
  • 1 Tablespoon Greek yogurt
  • 1 teaspoon yellow mustard
  • 1-2 handfuls baby spinach, chopped
  • salt and pepper, to taste
  • 1/2 teaspoon paprika
  • 2 whole wheat tortillas
  1. Mix Greek yogurt, yellow mustard, salt, pepper, and paprika in a bowl until blended.
  2. In a separate bowl, mix egg whites and spinach. Add in Greek yogurt mixture, mix well until blended.
  3. When ready to eat, spoon egg salad onto tortilla, fold up, and enjoy!
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One thought on “Skinny Egg White Salad

  1. Pingback: Meal Prepping | The Adventures of a Foodaholic

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