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.
This recipe featured in:
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- Prep time
- 5 min
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- Servings
- 4 Servings
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- Serving size
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1/2 cup eggs salad on top of 1 cup arugula
Ingredients
- 12
- 12
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Laughing Cow Light Creamy Swiss Cheese Wedges
- 4
- 4
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Dijon Mustard
- 1 tbsp
- 1 tbsp
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horseradish
- 1 tsp
- 1 tsp
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salt (optional)
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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arugula
- 4 cup
- 4 cup
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Directions
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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.