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No Mayo Egg Salad
5 min prep time
4servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDCES, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook/Diabetes Forecast
Photo by
Mittera
How to Make No Mayo Egg Salad
This egg salad mixture holds up well in the refrigerator. It is delicious served over fresh greens but could also be served on whole wheat crackers or in a whole wheat pita. Try this recipe for fool-proof hard-boiled eggs to get started.
5 min prep time
4servings
1/2 cup egg salad + 1 cup arugula
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Step-By-Step Instructions:
-
In a medium bowl, mash together egg whites, cheese wedges, mustard, horseradish, salt (optional) and ground black pepper using a potato masher or sturdy whisk. You can also use a food processor but take care not to over process the egg salad. Pulse until combined but still slightly chunky.
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Serve 1/2 cup egg salad mixture on top of 1 cup arugula. You could also serve with arugula on toasted whole wheat bread for an open-face sandwich.
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Crack and peel the hard-boiled eggs. Slice the eggs in half and discard the yolks.
Nutrition facts
4 Servings
-
Serving Size
1/2 cup egg salad + 1 cup arugula
- Amount per serving Calories 90
- % Daily value*
-
Total Fat
2g
3%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 450mg 20%
-
Total Carbohydrate
3g
1%
- Dietary Fiber 0g 0%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 14g
- Potassium 280mg 6%
Ingredients
hard boiled egg whites
12 large
light creamy swiss cheese wedges
4 whole
Dijon Mustard
1 tbsp
horseradish
1 tsp
salt (optional)
1/2 tsp
black pepper
1/4 tsp
arugula
4 cup
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