Description
This delightful egg salad is both nutritious and satisfying, perfect for a quick lunch or snack. With its blend of creamy fat-free mayonnaise and zesty spicy brown mustard, this recipe offers a burst of flavor while being easy on the waistline. Serve it on toasted oat bran bread for a wholesome meal, or try it on rye for a tasty twist. Plus, the leftovers make a fantastic addition to any picnic or lunchbox. My pup loves the yolks I don’t use—waste not, want not!
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | hard-boiled eggs |
| 1/4 cup | celery, finely chopped |
| 1/8 cup | onion, finely chopped |
| 1/8 cup | green pepper, finely chopped |
| 1/4 cup | fat-free mayonnaise |
| 3/4 tsp | spicy brown mustard |
| 1/8 tsp | table salt |
| 1/8 tsp | black pepper |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 186.8 |
| Total Fat | 11.6 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 427.2 mg |
| Sodium | 541.1 mg |
| Carbohydrates | 7.1 g |
| Dietary Fiber | 1.2 g |
| Sugars | 4.2 g |
| Protein | 13 g |
Instructions
- Begin by peeling and rinsing the hard-boiled eggs to remove any shell residue.
- Discard two of the yolks, saving the remaining yolks for the mix.
- Chop the four egg whites and the two remaining yolks into small pieces to ensure an even distribution throughout the salad.
- In a medium mixing bowl, combine the chopped eggs with the celery, onion, green pepper, fat-free mayonnaise, spicy brown mustard, table salt, and black pepper. Stir gently until all ingredients are well incorporated.
- If you have any leftovers, store them in an airtight container in the refrigerator for a refreshing snack later on, or chill before serving to enhance the flavors.
Enjoy this deliciously light egg salad as a satisfying lunch option that won’t compromise your healthy eating goals!