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Healthy Egg Salad Recipe

Several times I’ve wanted to make egg whites ahead of time, but have been so disappointed in the taste and texture when reheating them. What’s the obvious solution? Prepare them in such a way that reheating isn’t necessary!  We do this for picnics as deviled eggs and egg salad all the time, so I’m making MY food work for me and revamping an old favorite. Try this is a fast, easy make ahead alternative to an omelette or scrambled eggs!

Warrior Worthy Egg Salad


  • 8 eggs
  • 1 tbsp. Dill pickle relish
  • Mustard (approximately 2-3 tbsp.)
  • 1-2 packets of Stevia
  • Salt and pepper


Hard boil and peel 8 eggs. Remove yolk from 6 of the eggs, reserving the yolk from 1 egg. Place eggs with 1 yolk in a bowl and mash with the back side of a fork. Add mustard, relish, stevia and salt and pepper to taste.

Makes 1 serving
Calories: 208
Fat: 6.6 g
Carbohydrates: 4.7
Protein: 32.8 g
Sodium: 1024 mg

I’ve tried many additions to this recipe by adding fresh or dried herbs, red pepper flakes, Mexican spices and even curry to this. Enjoy over a bed of fresh spinach, baby greens or on a slice of Ezekiel bread or English muffin. The flavors are endless if you aren’t afraid to try new things. If there’s no time to hard boil and peel eggs, I’ve also done the lazy way out and done a quick scramble, then proceeded with the recipe as written.  There’s ALWAYS a way to reinvent food to help fit your needs, time constraints and lifestyle. Enjoy!

Susan KaneRecipe Courtesy of Susie Lovaglio – ‘American Muscle Supply Athlete’