Low Residue Egg Salad Recipe

Low Residue Egg Salad. yeah, it’s mayo and eggs. nothing fancy, but it hits.
easy, no crunch, no pain later. soft, creamy, perfect for when your gut’s like “no thanks” to literally everything else.

Ingredients Needed

• 8 large eggs: hard-boiled, peeled, chopped—soft protein, low fibre.
• ½ cup mayonnaise: full-fat, no sneaky seeds or chunks.
• ¼ cup green onion (tops only): the green part—skip the white bulb part, trust me.
• 1 tsp yellow mustard: smooth, not Dijon, not spicy—your gut’ll thank you.
• ¼ tsp paprika: just for color mostly.
• Salt and pepper to taste: don’t go wild, just enough.

How To Make Low Residue Egg Salad

Boil the eggs:
Toss the eggs in a saucepan, cover with cold water. Bring it to a boil then turn the heat off, slap a lid on, and let ‘em sit for 10–12 minutes. Done.

Cool and chop:
Run ’em under cold water or toss them in a bowl of ice if you’re impatient. Peel. Chop. Nothing fancy here.

Mix it all:
Throw chopped eggs into a bowl, add mayo, mustard, chopped green onion tops, sprinkle paprika. Stir it till it looks like, well, egg salad.

Taste test + chill:
Hit it with a little salt and pepper if you want. Then stick it in the fridge if you’re not eating it right away. But honestly? It’s best right away.

Recipe Tips

• Use only the green parts of green onions—white parts are high residue, not worth it.
• No celery. no pickles. no crunch. none of that. just creamy.
• Chill your eggs before mixing or the mayo turns weird.
• Great on white bread, rice cakes, or just spoon it straight from the bowl. yeah.

How to Store & Reheat

• Room Temperature: nope—eat it right away.
• Fridge: store in airtight container, up to 3 days max.
• Freezer: nah. don’t do it. mayo turns gross and the eggs get rubbery.

Nutrition Facts (Approx. per serving)

• Calories: 280
• Sodium: 350 mg
• Protein: 12 g
• Fat: 25 g
• Carbs: 2 g
• Fibre: 0 g
• Sugar: 1 g

FAQs

Low Residue Egg Salad Recipe

Recipe by Evelyn ReedCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

12

minutes

Calories

280

kcal

Creamy, no-crunch egg salad made with mayo, mustard, and soft onions—perfect when your gut needs a break.

Ingredients

• 8 large eggs

• ½ cup mayonnaise

• ¼ cup chopped green onion tops

• 1 tsp yellow mustard

• ¼ tsp paprika

• Salt and pepper to taste

Directions

• Boil eggs, remove from heat, cover for 10–12 minutes.
• Cool in cold water, peel, chop.
• Mix chopped eggs with mayo, green onion tops, mustard, paprika.
• Add salt and pepper to taste.
• Serve chilled or right away on soft bread or crackers.

Notes

• Only use green onion tops—white part = nope.
• Don’t freeze—texture dies.
• No crunchy add-ins. Seriously.
• Eat within 3 days and keep it cold.