Easy Egg Salad

Serves 6
Ingredient list: 
  • 1/4 tsp ground black pepper
  • 1tsp Dijon mustard
  • 1/4 cup light mayo
  • 6 large hard boiled eggs
  • 1 stalk celery, diced
  1. 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.
  2. Add the remaining ingredients and stir to combine.
  3. Store in an airtight container in the refrigerator for up to one week.


Per serving: 4.5g fat, 1g saturated fat, 90mg cholesterol, 150mg sodium, 1g sugar, 5g protein

Recipe courtesy of the American Diabetes Association.