New Year…back on track…how about some protein?!


Super simple…Plain Jane, no frills.

This is the egg salad that I keep in the fridge to wrap in lettuce leaves or to eat with a spoon out of a bowl.  Nothing fancy.  You probably have a favorite way of making yours…this is mine.

One secret that makes it super quick is to grate the eggs on a cheese grater.  I use the large holes and in 5 or 6 swipes a boiled egg is reduced to shards that mix up quickly with whatever you put with it.

(The sweetener just gives a rounded taste – that yum factor – and makes savory things extra good!)




9 large eggs, boiled, peeled
1/3 cup regular or  reduced-fat mayo (my preference is regular…just ’cause)
2 tablespoons fat-free half & half or milk
1/2 teaspoon Splenda or sugar (brings out the salty flavors!)
1/8-1/4 teaspoon salt – to taste
1/8 teaspoon black pepper
Shred or dice the eggs and, in a small bowl, combine with the mayo, half & half, Splenda, salt, and pepper.  Cover and chill.  This will become less ‘wet’ as it chills.
Makes approx five 1/2-cup servings.
Per Serving: 186 Calories; 10 g Protein; 15 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 353 mg Sodium

14 Comments Add yours

  1. Scott O'Neal says:

    I use the same recipe, but make it a day ahead and add celery salt! YUM!

  2. purrectlydevine from BE says:

    I’ve used a potato masher to “chop” the eggs. I got that from the kitchen crew at a school where I used to work. They even called it an egg masher.

  3. Marian Kern says:

    I season mine with dill. It really gives it a nice flavor. I also use fresh dill in my chicken soup. It’s really yummy and is great for WLS.

  4. rosiehawk says:

    I’m not new to cooking by any stretch of the imagination LOL but man am I ever feeling like a rookie here LOL! I only like real mayo generally BUT for egg and tuna salad I admit I prefer the sweetness of MW dressing but don’t like it enough for anything else to buy a jar. Wellll it never occured to me to add Spenda to my egg or tuna mixture to give it that little slap of sweetness! DUH! Oh and again thanks for providing the nutritional value per serving!

  5. Melinda says:

    Linda, I have bestowed a Beautiful Blogger award on to you. Come over to my site: and pick it up, pass it on! Love ya lots, lady!

    1. Linda says:

      Well, thank you so much, doll! That means a lot to me.

      Your new site looks awesome and I know how much work it takes!

  6. I never would have thought to use a cheese grater. Awesome idea and this eggy salad looks great!!

  7. stephchows says:

    splenda in egg salad??? really??? Hmmm never heard of that one before, but I’ll give everything a try for sure!

  8. Kimscorp says:

    I have never sweetened my egg salad either but….new year, there’s a first time for everything…I’ll be making this on Sat…maybe put some in wonton wrappers..yummo….

    Thank you Linda….*S*

  9. Sharlene says:


    this is my first time here – thanks to Jeff. Wow – I want to make and eat everything!

    Good Job!!! (Good genes in this family….and we love to eat!!)


  10. tinamarie says:

    I made this last week and forgot to come back and put a comment. It was di-vine! i even ate some for breakfast one morning!

  11. pamjam says:

    So many great recipe’s so little time. These recipe’s all sound great, I want to make and try all of them. You are a life saver. Thank’s so much.

  12. Chelsea says:

    I’ve never thought to add sugar to my egg salad, but I have eggs boiling as we speak, so I’ll give it a shot!

  13. Judy says:

    I use a pastry blender on the eggs. I’ve never added sugar either, but I’ll try it. I also always add dill to mine.

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