Egg White Salad Recipe

Light, satisfying, and incredibly delicious! This Egg White Salad recipe is a quick and easy lunch or dinner option. Crisp Boston lettuce and a slice of toasted multigrain bread complement the fluffy egg whites perfectly. A creamy yogurt dressing ties it all together for a healthy and flavorful meal. Perfect for weight watchers or anyone seeking a refreshing, protein-packed salad!

Prep Time 15 mins
Cook Time 10 mins
Calories 117 kcal
Protein 19g
Rating Be the first
Egg White Salad 69

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Egg White Salad

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How to Make Egg White Salad

  1. Hard-boil 2 large eggs. Once cooled, separate the egg whites from the yolks and chop the egg whites finely.
  2. In a large bowl, combine the chopped egg whites with 1/2 cup plain Greek yogurt.
  3. Add 1/4 cup finely chopped red onion.
  4. Add 1/4 cup chopped celery.
  5. Add 2 tablespoons chopped fresh dill.
  6. Season with salt and pepper to taste.
  7. Gently stir to combine.
  8. Add more yogurt, up to 1 cup total, to reach your desired consistency.
  9. Wash and dry 4 cups of Boston lettuce leaves and arrange them on a plate.
  10. Spoon the egg white mixture over the lettuce.
  11. Serve immediately with 1 slice of toasted multigrain bread.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

10g

Fat

11g

Carbs

0g

Frequently Asked Questions

How long does it take to make Egg White Salad?

Egg White Salad takes about 25 minutes from start to finish — roughly 15 minutes to prepare and 10 minutes to cook.

How many calories are in Egg White Salad?

Egg White Salad has approximately 117 calories per serving, with about 19 g protein, 0 g carbohydrates and 10 g fat.

What ingredients do I need for Egg White Salad?

The key ingredients for Egg White Salad are Hard Boiled Eggs, Plain Fat Free Yogurt, Pickle, Celery Heart, Green Onion, Hearts Of Palm. See the full list with measurements above.

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