No Mayo Egg Salad

No Mayo Egg Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Mittera.

This egg salad mixture holds up well in the refrigerator. It is delicious served over fresh greens but could also be served on whole wheat crackers or in a whole wheat pita. Try this recipe for fool-proof hard-boiled eggs to get started. 

This recipe featured in:

Diabetes Forecast Magazine




  • Prep time
    5 min
  • Servings
    4 Servings
  • Serving size
    1/2 cup eggs salad on top of 1 cup arugula
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/2 cup eggs salad on top of 1 cup arugula
  • Amount per serving Calories 100

  • Total Fat 2g
    • Saturated Fat 1g
  • Cholesterol 5mg
  • Sodium 440mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 13g
  • Potassium 270mg
  • Phosphorus 155mg


  • 12
  • Laughing Cow Light Creamy Swiss Cheese Wedges
  • Dijon Mustard
    1 tbsp
  • horseradish
    1 tsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • arugula
    4 cup


  1. In a medium bowl, mash together egg whites, cheese wedges, mustard, horseradish, salt (optional) and ground black pepper using a potato masher or sturdy whisk. You can also use a food processor but take care not to over process the egg salad. Pulse until combined but still slightly chunky.

  2. Serve 1/2 cup egg salad mixture on top of 1 cup arugula. You could also serve with arugula on toasted whole wheat bread for an open-face sandwich.

  3. Crack and peel the hard-boiled eggs. Slice the eggs in half and discard the yolks.