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A friend recently visited the Willamette Valley and raved about an egg salad from Red Hills Market. I was skeptical—egg salad is egg salad, right? But then she showed me a photo, and I was stunned.
Cloud-like whites with bright yellow yolk, flecks of fresh herbs, a sprinkle of sea salt and cracked pepper, and a light drizzle of olive oil. My friend said it wasn’t saucy or gluey—just perfectly balanced.
I haven’t made it to the Willamette Valley (I’ve been busy blogging, training for a triathlon, sewing quilts, and writing books), so I set out to recreate that perfect egg salad at home. My aim was to match the texture and flavor my friend described while keeping the Weight Watchers points low.
The Power Lunch
Egg salad is a great option for lunches: each large egg is about 75 calories with 7 grams of high-quality protein, 5 grams of fat, and essential vitamins, minerals, and carotenoids. Eggs also contain nutrients like lutein and zeaxanthin that support eye health, and they help raise HDL (the “good”) cholesterol. In short, eggs are a nutrient-dense food.
Because egg salad is protein-rich, it keeps you full and helps avoid mindless snacking or getting “hangry.” For this version I used non-fat Greek yogurt to replace heavier mayonnaise—it’s high in protein and has zero Weight Watchers Freestyle points.
How to Boil an Egg (It’s Harder Than You Think)
Fresh eggs from a farm can have deep-colored yolks and excellent flavor, but they can be harder to peel after boiling because they lack the air pocket that develops with older eggs. Since perfectly cooked eggs are the foundation of this salad, I use a reliable method:
Arrange the eggs in a single layer in a large pan and add enough cold water to cover them by about an inch. Bring the water to a full rolling boil, then turn off the heat, cover the pan, and let the eggs sit on the warm burner for 12 minutes. When time is up, transfer the eggs to an ice bath to stop the cooking. This produces consistently cooked eggs without the green ring around the yolk.
Now, turn those perfectly cooked eggs into a bright, fresh, and healthy egg salad.
Healthy Egg Salad
- Author: Marie
Total Time: 5 minutes
Yield: 4 servings 1x
Description
I made this on homemade bread, which adds Weight Watchers Freestyle points but was worth the splurge. The salad itself has zero Freestyle points (without bread or the optional olive oil). It would also be great on a toasted English muffin or served over greens. The teaspoon of olive oil is optional and adds about one point. Avocado slices would add points too but are a healthy fat worth considering. For extra crunch, stir in chopped red onion and celery.
Ingredients
Scale
8 hard boiled eggs
1/4 cup no-fat plain Greek yogurt
1 TB Dijon mustard
1/2 cup chopped fresh herbs (I used basil, dill, parsley, and chives)
Juice of half a lemon
Sea salt and a generous twist of cracked black pepper
1 tsp olive oil (optional)
Vehicle of your choice (toast, English muffin, greens, etc.)
Instructions
Peel and roughly chop the hard boiled eggs into about one-inch pieces. 
In a bowl, combine the chopped eggs with the Greek yogurt, Dijon mustard, chopped herbs (reserve a small amount for garnish), lemon juice, salt, and cracked black pepper. Mix gently until everything is evenly combined. Taste and adjust seasoning as needed. Serve on toast, an English muffin, or a bed of greens. Top with the reserved fresh herbs and a light drizzle of olive oil if desired. 
Notes
Excluding bread or the optional olive oil, this egg salad has zero Weight Watchers Freestyle points per serving.
Prep Time: 5
Category: Lunch