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Easy Egg Salad
5 min prep time
20 min cook time
6servings
Recipe by
Jennifer Lamplough
Source
Diabetic Cooking Made Simple
Photo by
Adobe Stock
How to Make Easy Egg Salad
Egg salad is a super-simple and low-carb recipe that taste's great on it's own, but also shines in a number of other meals. Perfect for leftovers, it's also inexpensive and very tasty, so go ahead and make a double batch to have on hand.
Serve the salad on a bed of salad greens, on whole grain toast, in a whole grain tortilla wraps, on whole grain crackers, or with whole grain tortilla chips as a snack.
5 min prep time
20 min cook time
6servings
1/3 cup
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Step-By-Step Instructions:
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Place eggs in a saucepan and ensure they are covered in water. Place saucepan on heat and bring to a boil. Turn off the heat, cover, and let the eggs cook for 9-12 minutes. Place eggs in an ice bath and peel eggs.
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Cut hard boiled eggs in half and remove three of the yolks from the 6 eggs (you should end up with 6 egg whites and 3 egg yolks total). Add to a medium bowl and lightly mash with a fork.
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Add the remaining ingredients and stir to combine.
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Store in an airtight container in the refrigerator for up to one week.
Nutrition facts
6 Servings
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Serving Size
1/3 cup
- Amount per serving Calories 70
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Total Fat
4.5g
- Saturated Fat 1g
- Cholesterol 90mg
- Sodium 150mg
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Total Carbohydrate
2g
- Total Sugars 1g
- Protein 5g
- Potassium 90mg
- Phosphorous 40mg
Ingredients
black pepper
1/4 tsp
light mayonnaise
1/4 cup
Dijon Mustard
1 tsp
celery (diced)
1 stalks
eggs
6 large
Reviews & Ratings
Not recommended
Recommended
Recommended