This healthy egg white salad recipe is a protein-packed and low-fat take on traditional egg salad! It's creamy and smoky and makes the best sandwich filling.
6boiled eggsyolks removed and chopped finely (feel free to keep in)
2hamburger pickleschopped finely
1/4largecucumberchopped finely
2tablespoonoasted red pepperschopped
1/2cupGreek yogurt
1tablespoonpickle juicebrine the pickles are in
1/2teaspooncumin
1/2teaspoonsmoked paprika
1/2teaspoonmarjoram
1/2teaspoonred pepper flakesadjust to taste
1/2teaspoonsea saltadjust to taste
Instructions
In a large mixing bowl, combine the egg whites, cucumbers, pickles and roasted red peppers and set aside.
In a separate mixing bowl, combine the Greek yogurt, pickle juice with all the spices and mix well. Taste to make sure it's salty enough and spiced according to your spice level.
Pour the 'sauce' over the egg mixture and mix until fully incorporated. Allow to sit for 30 minutes in the fridge to 'marinate' and keep refrigerated until ready to serve.
Notes
STORAGE: Cover in a sealed container and refrigerate the salad for 4 to 5 days. If you notice changes in the consistency and texture, toss it away and make a new batch.