Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.
Active Time: 10 minutes |
Total Time: 10 minutes
2 hard-boiled eggs, (see Tip), peeled and chopped
2 tablespoons finely diced celery
1 tablespoon low-fat mayonnaise
2 teaspoons Dijon mustard
1 teaspoon minced scallion greens
Freshly ground pepper, to taste
Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined.
Per serving :
12 g Fat;
3 g Sat;
4 g Mono;
424 mg Cholesterol;
4 g Carbohydrates;
13 g Protein;
0 g Fiber;
394 mg Sodium;
165 mg Potassium
Exchanges: 2 medium-fat meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.