Loaded Egg Salad Made Skinny

Turn ordinary egg salad into extraordinary! This egg salad has loads of fixings, including bacon, and tastes fabulous! So versatile, create a sandwich, top a salad, or make lettuce wraps. Warm or cold, I love serving it for breakfast, lunch, dinner, or as an appetizer with crackers. It’s low carb, low sugar, kid-friendly and gluten-free. Each serving has 177 calories and 12 grams of fat.
Loaded Egg Salad Made Skinny

Helpful Tips About this Recipe

Makes 2 cups total, 4 servings. Each serving, ½ cup.

Shopping Tips
Love the bowl from Fiestaware I using in the photo? Check it out! Click here for link.
Whenever a recipe calls for using eggs, I LOVE Eggland’s Best eggs! They have less saturated fat, less cholesterol, more Vitamin D, more Vitamin E and double the Omega 3 than regular eggs. Most supermarkets see them in the egg aisle.
I recently discovered fantastic bacon. It’s called Applegate Farms Natural Sunday Bacon. It’s low in fat and calories, uncured and contains no nitrites! Many supermarkets carry this brand. I bought it at Vons/Safeway and Whole Foods. Here’s the link to their website:http://www.applegate.com/products/natural-sunday-bacon
Before finding this healthier bacon, I had combed the supermarket shelves looking for one of the leanest regular bacon choices and Oscar Meyer Center Cut Bacon is my favorite, compared to most regular bacon. It’s much lower in fat and calories, 3 slices contain 70 calories and 4.5 grams of fat. Once cooked on paper towels, most of the fat soaks into the paper, not in the bacon, so the fat is further cut down. In my Skinny Facts, I subtracted out the fat that’s left on the paper towels!
Serving TipsLoaded egg salad sandwich
Here’s my favorite way to serve this egg salad. Create an open-faced sandwich. Toast 1 slice of whole-wheat or multigrain bread. Spread top with mustard. Top with egg salad, tomato slices, and lettuce. So yummy and so satisfying!
WW Freestyle SmartPoints 2-Blue
WW SmartPoints
WW Points Plus 5
SKINNY FACTS: for ½ cup serving
177 calories, 12g fat, 4g sat. fat, 282mg chol, 13g prot, 4g carbs, 0g fiber, 467mg sod, 2g sugar
FACTS: for Freestyle SmartPoints
64 calories, 1g sat. fat, 2g sugar, 3g protein


Loaded Egg Salad Made Skinny

Loaded Egg Salad Made Skinny

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack
Cuisine American
Servings 4
Calories 177 kcal


  • 6 hard-boiled eggs, shells removed, instructions below
  • 4 slices bacon
  • ½ cup celery, minced
  • 3 tablespoons light mayonnaise, I like Best Foods (Hellman’s)
  • 3 tablespoons scallions, diced
  • tablespoons sweet pickle relish
  • tablespoons spicy brown or yellow mustard (not Dijon)
  • Black pepper, to taste
  • ⅛-¼ teaspoon seasoning salt or salt, to taste


  • To Hard Boil Eggs: Place eggs in a small pot and cover with cold water. Set timer for 20 minutes. Bring water to a boil. Next, turn down to simmer and cook until the timer goes off. Drain water in sink. Add cold water and ice cubes to pot, to cool eggs quickly. Once cooled, peel each egg and chop it into small pieces.
  • To Cook Bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot. Crumble bacon and set aside.
  • In a medium bowl, add chopped eggs, crumbled bacon, and all remaining ingredients. Mix with a rubber spatula. Taste it. Add more seasoning salt or salt and pepper, if needed.
  • This egg salad will keep in the refrigerator for about 5 days.


Serving: 0.5cupCalories: 177kcalCarbohydrates: 4gProtein: 13gFat: 12gSaturated Fat: 4gCholesterol: 282mgSodium: 467mgSugar: 2gBlue Smart Points: 2Green Smart Points: 5Plus Points: 5
Tried this recipe?Let me know how it was!

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