Start by peeling the hard-boiled eggs. If you haven't boiled them yet, place your eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot, turn off the heat, and let the eggs sit for about 12 minutes. After that, transfer them to an ice bath for easy peeling.
In a mixing bowl, use a fork to mash the peeled hard-boiled eggs. You can leave them a bit chunky for texture or mash them down to your desired consistency.
To the mashed eggs, add the light mayonnaise and Dijon mustard. Mix everything together, ensuring the ingredients are well combined and the eggs are evenly coated.
Fold in the chopped green scallions or chives. This addition not only brightens the flavor but also adds a lovely crunch to your egg salad.
Season your egg salad with kosher salt and freshly cracked pepper. Mix again to ensure the seasoning is distributed evenly throughout the salad.
Your High Protein Egg Salad (Low Calorie, Lower Fat) is now ready to be served! You can enjoy it on its own, on whole-grain bread, or even with fresh lettuce wraps for a refreshing touch.
