I didn’t boil a lot of eggs at Easter, but after eating some deviled eggs I had a craving for some egg salad. Weird, I know. Anyway, I tried to make the healthiest egg salad I could without sacrificing the flavors I enjoy. We had some leftover boiled eggs that made this easy!
- 6 boiled eggs (3 with the yolk removed), chopped
- 3 Tbsp. olive oil mayo (less calories, and uses olive oil as the main fat)
- 2 tsp. mustard
- 1-2 Tbsp. sweet relish and 1-2 Tbsp. dill relish (dill relish has no sugar)
- celery seed or celery for more flavor
Combine all together, and serve atop a bed of salad! Half of the above recipe is less than 300 calories–a perfect lunch addition!
A variation on this is to use avocado instead of mayo. This works as long as you are going to eat it right away. I couldn’t do this because I was going to make a bunch for the week, and didn’t want brown salad.
Have a healthy week!