A lower-calorie way to make Egg Salad
Egg Salad: steam and chill the eggs, crush only half the yolks into dressing, and fold gently; large egg pieces remain visible in a coating dressing
Egg Salad: steam and chill the eggs, crush only half the yolks into dressing, and fold gently. eggs, Greek yoghurt, celery, spring onions, Dijon mustard. large egg pieces remain visible in a coating dressing.. This measured Irish recipe serves eight at about 285 kcal per portion.
Egg Salad should remain recognisable after it is lightened. steam and chill the eggs, crush only half the yolks into dressing, and fold gently. eggs, celery, cress. large egg pieces remain visible in a coating dressing. spring onions, Dijon mustard, cress, lemon, black pepper. large egg pieces remain visible in a coating dressing. steam and chill the eggs, crush only half the yolks into dressing, and fold gently.
What changes—and what stays
From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 285 calories
steam and chill the eggs, crush only half the yolks into dressing, and fold gently; 24 g oil for eight portions; large egg pieces remain visible in a coating dressing. spring onions, Dijon mustard, cress, lemon, black pepper. large egg pieces remain visible in a coating dressing. steam and chill the eggs, crush only half the yolks into dressing, and fold gently.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | steam and chill the eggs, crush only half the yolks into dressing, and fold gently; 24 g oil for eight portions; large egg pieces remain visible in a coating dressing. | spring onions, Dijon mustard, cress, lemon, black pepper. large egg pieces remain visible in a coating dressing. steam and chill the eggs, crush only half the yolks into dressing, and fold gently. |
How the flavor stays
spring onions, Dijon mustard, cress, lemon, black pepper. large egg pieces remain visible in a coating dressing. steam and chill the eggs, crush only half the yolks into dressing, and fold gently.
A cost rule that survives inflation
eggs, Greek yoghurt, celery, lemon, black pepper. steam and chill the eggs, crush only half the yolks into dressing, and fold gently. Egg Salad.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 8eggs
- 450 gGreek yoghurt
- 300 gcelery
- 220 gspring onions
- 12 gDijon mustard
- 90 gcress
- 25 glemon
- 8 gblack pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured ingredients
steam and chill the eggs, crush only half the yolks into dressing, and fold gently: eggs, Greek yoghurt, celery. Measure and prepare them so they cook evenly.
Look for: eggs, Greek yoghurt, celery: large egg pieces remain visible in a coating dressing. They should be evenly sized and free of excess surface moisture.
Step 2 · follow the visible cue
Build the defining flavour
spring onions, Dijon mustard, cress: large egg pieces remain visible in a coating dressing. Combine them in the order that builds flavour without scorching.
Look for: spring onions, Dijon mustard, cress: steam and chill the eggs, crush only half the yolks into dressing, and fold gently. Look for rounded aromas with no burnt specks or separated oil.
Step 3 · follow the visible cue
Cook with controlled heat
Egg Salad — steam and chill the eggs, crush only half the yolks into dressing, and fold gently; lemon, black pepper. Add them while controlling heat and moisture.
Look for: large egg pieces remain visible in a coating dressing; lemon, black pepper, Egg Salad. The final accents should remain visible and balanced.
Step 4 · follow the visible cue
Finish and verify the texture
large egg pieces remain visible in a coating dressing. Rest briefly, make one final texture check, and divide Egg Salad into eight portions.
Look for: Egg Salad: steam and chill the eggs, crush only half the yolks into dressing, and fold gently; large egg pieces remain visible in a coating dressing. No unwanted water or fat should pool at the edge.
Calories at the same serving size
150 kcal · 34% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Egg Salad promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Cool Egg Salad promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Frequently asked questions
Can I prepare Egg Salad ahead?
Yes. Prepare and chill the base in advance, but complete the final cooking, crisping, or dressing close to serving so the intended texture is preserved. Cool Egg Salad promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Does the calorie estimate for Egg Salad include sides?
No. It covers one of eight portions made from the listed measured ingredients; drinks, bread, rice, sauces, and other sides are counted separately. steam and chill the eggs, crush only half the yolks into dressing, and fold gently; 24 g oil for eight portions; large egg pieces remain visible in a coating dressing..
- eggs8
- Greek yoghurt450 g
- celery300 g
- spring onions220 g
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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