Egg Salad

From EatingWell: March/April 2009

Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.

Makes: 1 serving

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Preparation

Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined.

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.

Nutrition

Per serving: 173 calories; 12 g fat ( 3 g sat , 4 g mono ); 424 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 13 g protein; 0 g fiber; 394 mg sodium; 165 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).

Exchanges: 2 medium-fat meat

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