How to Make Easy Egg Salad
Egg salad is a super-simple and low-carb recipe that taste’s great on it’s own, but also shines in a number of other meals. Perfect for leftovers, it’s also inexpensive and very tasty, so go ahead and make a double batch to have on hand.
Serve the salad on a bed of salad greens, on whole grain toast, in a whole grain tortilla wraps, on whole grain crackers, or with whole grain tortilla chips as a snack.
5 min prep time
20 min cook time
6servings
1/3 cup
Step-By-Step Instructions:
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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.
Nutrition facts
6 Servings
-
Serving Size
1/3 cup
-
Amount per serving
Calories
100
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
190mg
63% -
Sodium
180mg
8% -
Total Carbohydrate
2g
<1%-
Dietary Fiber
0g
0% -
Total Sugars
1g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
6g
-
Potassium
91mg
2%