Easy Egg Salad

Easy Egg Salad
Source: Diabetic Cooking Made Simple. Recipe Credit: . Photo Credit: Adobe Stock.
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.
  • Prep time
    5 min
  • Cook time
    20 min
  • Servings
    6 Servings
  • Serving size
    1/3 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/3 cup
  • Amount per serving Calories 70

  • Total Fat 4.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 150mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 5g
  • Potassium 90mg
  • Phosphorus 40mg

Choices/Exchanges: 1 Lean protein, 1/2 Fat

Ingredients

Ingredients

  • ground black pepper
    1/4 tsp
  • Dijon mustard
    1 tsp
  • light mayonnaise
    1/4 cup
  • hard-boiled eggs
    6 large
  • celery (diced)
    1 stalks
Directions

Directions

  1. 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.

  2. Add the remaining ingredients and stir to combine.

  3. Store in an airtight container in the refrigerator for up to one week.

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