Lavish Lunches: New Fashioned Egg Salad

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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