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    Lavish Lunches: New Fashioned Egg Salad

      ,     

    May 18, 2017

    If you're tired of the usual egg salad for lunch, try this one. The addition of mustard gives you that tangy taste.

    • Prep: 10 mins
    • Cook: 10 mins
    • Yields: 4 Servings

    Ingredients

    6 hard-boiled large eggs, peeled

    3 tablespoons gluten-free light mayonnaise

    1 teaspoon Dijon mustard

    1 teaspoon pourable sugar substitute

    1/8 teaspoon salt

    1/8 teaspoon black pepper

    1 medium celery stalk, finely chopped

    36 gluten-free crackers, such as rosemary and olive oil

    Directions

    1Cut the eggs in half and discard 6 egg yolk halves. Place the remaining egg yolk halves in a medium bowl, mash with a fork, and stir in the mayonnaise, mustard, sugar substitute, salt, and black pepper.

    2Finely chop the egg whites and stir into the egg mixture with the celery. Serve with crackers.

    Source: Diabetes.org

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    Nutrition Facts

    Calories165
    Sodium435 mg
    Potassium195 mg
    Protein9 g
    Cholesterol140 mg
    Sugar3 g
    Total Fat6.0 g
    Saturated Fat1.5 g
    Total Carbohydrates20 g
    Dietary Fiber2 g

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