Easy Egg Salad

Summary
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.
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- Prep time
- 5 min
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- Cook time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1/3 cup
Ingredients
Ingredients
- light mayonnaise
- 1/4 cup
- 1/4 cup
- Dijon Mustard
- 1 tsp
- 1 tsp
- ground black pepper
- 1/4 tsp
- 1/4 tsp
- celery (diced)
- 1 stalks
- 1 stalks
- hard-boiled eggs
- 6 large
- 6 large
Directions
Directions
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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.
Reviews
Reviews
Write a Review-
discusting wouldnt even feed it the dog
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Easy to make, and very good!!
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Simple and delicious. Really loved it.