No Mayo Egg Salad

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.

Prep Time: 5 minutes

Nutrition Facts

Serving Size: 1/2 cup eggs salad on top of 1 cup arugula

  • Calories 95
  • Carbohydrate 3 g
  • Protein 13 g
  • Fat 2 g
  • Saturated Fat 1 g
  • Dietary Fiber 1 g
  • Cholesterol 5 mg
  • Sodium 475 mg

This Recipe Serves 4


12 hard boiled egg whites
4 wedges Laughing Cow Light Creamy Swiss Cheese Wedges
1 Tbsp Dijon mustard
1 tsp prepared horseradish
½ tsp salt (optional)
¼ tsp ground black pepper
4 cups arugula


  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.

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