- 1/4 tsp black pepper
- 1/4 cup light mayonnaise
- 1 tsp Dijon Mustard
- 1 stalk celery (diced)
- 6 large eggs
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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.
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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.
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Add the remaining ingredients and stir to combine.
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Store in an airtight container in the refrigerator for up to one week.
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