Here is one we want to give a try soon from Food52.
Reference Link:
Breakfast Egg Salad:

• Serves
  4

Author Notes

Why aren’t more of us eating egg salad in the morning? I only waited twenty-nine years to ask myself this question and, well, here we are. I wanted to make this egg salad taste as rich as the traditional version we all grew up with, so I used half real full-fat mayo, for flavor and creaminess, and half low-fat Greek yogurt, to save calories. And I couldn’t resist mixing in salty, smoky crumbled bacon. Recipe from Eating in the Middle by Andie Mitchell (Clarkson Potter, 2016). —Andie Mitchell

• Test Kitchen-Approved

Ingredients

• 
  6
  
  large eggs
  
  
• 
  2 tablespoons
  
  full-fat mayonnaise
  
  
• 
  2 tablespoons
  
  plain 2% Greek yogurt
  
  
• 
  2 teaspoons
  
  Dijon mustard
  
  
• 
  4
  
  slices cooked bacon, crumbled
  
  
• 
  3 tablespoons
  
  finely chopped red onion
  
  
• 
  1 tablespoon
  
  finely chopped fresh chives
  
  
• 
  ¹/₄ teaspoon
  
  salt
  
  
• 
  ¹/₄ teaspoon
  
  freshly ground black pepper
  
  
• 
  4 pieces
  
  100% whole-grain bread, toasted
  
  

Directions

1. Put the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Peel and chop the eggs.
2. In a medium bowl, combine the eggs, mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Serve on toast. The egg salad will keep in an airtight container in the refrigerator for 1 day.

Jeannie notes.. Above is curated for evaluation and recommendation from Food52

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Breakfast Egg Salad

reco low-cal