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


    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


    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.



    Nutrition Facts

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