Easy Egg Salad
- 1/4 tsp ground black pepper
- 1tsp Dijon mustard
- 1/4 cup light mayo
- 6 large hard boiled eggs
- 1 stalk celery, diced
- 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.
- Add the remaining ingredients and stir to combine.
- 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.