I am a HUGE fan of egg salad, especially my mom’s, but it’s not always the healthiest thing to eat. So when I found this recipe for Skinny Egg White Salad, I was excited to give it a try! Here is the link to the original recipe: (Skinny Egg White Salad

I made a couple of tweaks to the recipe, simply because I wanted to use what I had in the house. Instead of using mayo, I used Greek yogurt, and instead of Dijon mustard, I used yellow mustard. I also cut the recipe in half.

The result is amazing! It made enough that I will be able to make two egg salad wraps. Can’t wait to dig into these!

Skinny Egg White Salad

Servings: 2 wraps

• 6 hard boiled eggs, shells and yolks removed, whites chopped
• 1 Tablespoon Greek yogurt
• 1 teaspoon yellow mustard
• 2 cups baby spinach, chopped
• salt and pepper, to taste
• 1/2 teaspoon paprika
• 2 whole wheat tortillas

1. Mix Greek yogurt, yellow mustard, salt, pepper, and paprika in a bowl until blended.
2. In a separate bowl, mix egg whites and spinach. Add in Greek yogurt mixture, mix well until blended.
3. When ready to eat, spoon egg salad onto tortilla, fold up, and enjoy!

21 Day Fix Count (per wrap)

1 red
1 yellow
1 green