How to Make No Mayo Egg Salad
This egg salad mixture holds up well in the refrigerator. It is delicious served over fresh greens but could also be served on whole wheat crackers or in a whole wheat pita. Try this recipe for fool-proof hard-boiled eggs to get started.
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5 min prep time
4servings
1/2 cup eggs salad on top of 1 cup arugula
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Step-By-Step Instructions:
- In a medium bowl, mash together egg whites, cheese wedges, mustard, horseradish, salt (optional) and ground black pepper using a potato masher or sturdy whisk. You can also use a food processor but take care not to over process the egg salad. Pulse until combined but still slightly chunky.
- Serve 1/2 cup egg salad mixture on top of 1 cup arugula. You could also serve with arugula on toasted whole wheat bread for an open-face sandwich.
- Crack and peel the hard-boiled eggs. Slice the eggs in half and discard the yolks.
Nutrition facts
4 Servings
-
Serving Size
1/2 cup eggs salad on top of 1 cup arugula
-
Amount per serving
Calories
100
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
1g
5%
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
440mg
19% -
Total Carbohydrate
3g
1%-
Dietary Fiber
1g
4% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
13g
-
Potassium
270mg
6%
Ingredients
<a href=”https://www.diabetesfoodhub.org/recipes/hard-boiled-egg.html”>hard-boiled eggs</a>
12
light creamy swiss cheese wedges
4
Dijon Mustard
1 tbsp
horseradish
1 tsp
salt (optional)
1/2 tsp
black pepper
1/4 tsp
arugula
4 cup