Egg salad is one of those timeless comfort foods that never goes out of style. Creamy, savory, satisfying, and endlessly customizable, it’s a staple in many kitchens. Traditional egg salad, however, is often loaded with mayonnaise, making it calorie-dense and high in points. The good news? You can enjoy a rich, creamy, flavorful egg salad that is completely Zero Points on most Weight Watchers plans—without sacrificing taste or texture.
This Zero Point Egg Salad uses hard-boiled eggs, nonfat Greek yogurt, mustard, fresh herbs, and crunchy vegetables to create a balanced, protein-rich dish that works for breakfast, lunch, or dinner. Whether you eat it as a sandwich, lettuce wrap, or straight from the bowl, this recipe delivers classic egg salad comfort with modern, health-conscious ingredients.
Why This Egg Salad Is Zero Points
On Weight Watchers, certain foods are considered ZeroPoint® foods because they are nutrient-dense, filling, and unlikely to be overeaten. This recipe is built entirely from those foods:
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Eggs – High in protein and healthy fats
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Nonfat Greek yogurt – Creamy, tangy, protein-rich
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Mustard – Big flavor, zero calories
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Fresh herbs and vegetables – Flavor and texture without points
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Seasonings – Enhance taste without adding points
There is no mayonnaise, oil, or added sugar, making this recipe both Zero Points and incredibly satisfying.
Ingredients (Serves 4)
Main Ingredients
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6 large eggs
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½ cup nonfat plain Greek yogurt
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1 tablespoon Dijon mustard (or yellow mustard)
Vegetables & Herbs
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¼ cup finely diced celery
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2 tablespoons finely diced red onion or green onion
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1 tablespoon fresh dill, finely chopped
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1 tablespoon fresh parsley, finely chopped
Seasonings
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½ teaspoon kosher salt (adjust to taste)
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¼ teaspoon black pepper
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¼ teaspoon paprika (optional, for garnish)
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Pinch of garlic powder (optional)
Step-by-Step Instructions
Step 1: Perfectly Hard-Boil the Eggs
Perfect eggs are the foundation of great egg salad.
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Place the eggs in a single layer in a saucepan.
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Cover with cold water by at least 1 inch.
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Bring to a rolling boil over medium-high heat.
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Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
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Transfer eggs immediately to an ice bath and let cool for at least 5 minutes.
Why this matters:
The ice bath stops cooking and prevents the gray-green ring around the yolk, which can affect both flavor and texture.
Step 2: Peel and Chop
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Gently tap each egg on a hard surface and peel.
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Chop the eggs into medium pieces.
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For a chunkier salad, keep larger pieces.
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For a smoother salad, chop more finely.
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Pro Tip:
Use an egg slicer twice (rotating the egg) for evenly chopped eggs in seconds.
Step 3: Create the Creamy Base
In a large mixing bowl, combine:
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Nonfat Greek yogurt
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Mustard
Whisk until smooth and creamy.
Why Greek yogurt works:
Greek yogurt mimics the creaminess of mayonnaise while adding protein and tang. It also helps bind the egg salad without overpowering the egg flavor.
Step 4: Add Vegetables and Herbs
Fold in:
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Celery
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Onion
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Dill
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Parsley
These ingredients add crunch, freshness, and balance to the creamy eggs.
Step 5: Combine Everything
Gently fold the chopped eggs into the yogurt mixture until evenly coated.
Season with:
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Salt
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Black pepper
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Optional garlic powder
Taste and adjust seasoning as needed.
Step 6: Chill for Best Flavor
Cover and refrigerate for at least 30 minutes before serving.
Why chilling matters:
Chilling allows the flavors to meld and results in a more cohesive, classic egg salad taste.
Texture and Flavor Breakdown
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Creamy: Greek yogurt provides richness without heaviness
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Savory: Eggs and mustard create depth
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Fresh: Herbs brighten the dish
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Crunchy: Celery and onion add contrast
This balance is what makes the egg salad feel indulgent—even without mayonnaise.
Serving Ideas (Zero Point & Low-Point Options)
Zero Point Serving Options
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Spoon into romaine or butter lettuce cups
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Serve with cucumber slices or bell pepper halves
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Eat straight from the bowl as a protein-packed snack
Low-Point Options
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On light whole-grain bread (like the sandwich shown in the image)
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Wrapped in a low-carb tortilla
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Stuffed into a tomato or avocado half (note: avocado adds points)
Meal Prep & Storage
Storage
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Store in an airtight container in the refrigerator
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Keeps fresh for 3–4 days
Meal Prep Tips
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Boil eggs ahead of time and store them unpeeled
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Mix egg salad the night before for best flavor
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Portion into containers for grab-and-go lunches
Variations (Still Zero Points!)
Classic Southern Style
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Add a splash of pickle juice
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Mix in finely diced dill pickles
Deviled Egg Style
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Add extra mustard
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Sprinkle paprika on top
Herb-Forward Version
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Use chives, tarragon, or basil instead of dill
Spicy Egg Salad
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Add a pinch of cayenne pepper
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Stir in a few drops of hot sauce
Common Mistakes to Avoid
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Overcooking eggs – Leads to rubbery whites and dry yolks
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Using regular yogurt – Nonfat Greek yogurt is essential for thickness
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Overmixing – Can make the salad pasty instead of fluffy
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Skipping seasoning – Eggs need salt to shine
Nutritional Benefits
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High Protein: Keeps you full longer
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Low Calorie: Perfect for weight loss
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Balanced Fats: From egg yolks
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Gut-Friendly: Greek yogurt adds probiotics
This recipe supports satiety, muscle maintenance, and steady energy throughout the day.
Why This Recipe Works for Weight Loss
This Zero Point Egg Salad is filling without being heavy. Protein curbs hunger, while the creamy texture satisfies cravings for richer foods. Because it’s Zero Points, it allows flexibility elsewhere in your day—making it easier to stick to your plan long term.
Final Thoughts
This Zero Point Egg Salad proves that healthy food doesn’t have to be boring. It’s creamy, flavorful, comforting, and endlessly adaptable. Whether you’re following Weight Watchers, eating low-calorie, or simply looking for a wholesome meal, this recipe deserves a permanent spot in your rotation.