No Mayo Egg Salad
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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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light creamy swiss cheese wedges
- 4
- 4
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Dijon Mustard
- 1 tbsp
- 15 g
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horseradish
- 1 tsp
- 5 g
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salt (optional)
- 1/2 tsp
- 2 g
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black pepper
- 1/4 tsp
- 1 g
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arugula
- 4 cup
- 946 g
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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.