Easy Egg Salad

Easy Egg Salad

  • 1/4 tsp black pepper
  • 1/4 cup light mayonnaise
  • 1 tsp Dijon Mustard
  • 1 stalk celery (diced)
  • 6 large eggs
  1. Place eggs in a saucepan and ensure they are covered in water. Place saucepan on heat and bring to a boil. Turn off the heat, cover, and let the eggs cook for 9-12 minutes. Place eggs in an ice bath and peel eggs. 

  2. Cut hard-boiled eggs in half and remove three of the yolks from the 6 eggs (you should end up with 6 egg whites and 3 egg yolks total). Add to a medium bowl and lightly mash with a fork.

  3. Add the remaining ingredients and stir to combine.

  4. Store in an airtight container in the refrigerator for up to one week.

Nutrition Facts
Recipe makes 6 servings (Serving Size 1/3 cup)
  • Calories 70
  • Total Fat 4.5 g
    • Saturated Fat 1 g
    • Trans Fat 0 g
  • Cholesterol 90 mg
  • Sodium 150 mg
  • Total Carbohydrate 2 g
    • Dietary Fiber 0 g
    • Sugars 1 g
  • Protein 5 g

Recipe Courtesy of the Diabetes Food Hub

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