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.