I made egg salad for the first time ever, and it came out awesome! Here’s how it goes:
Ingredients
6 eggs (older eggs peel better, but make sure they haven’t gone bad)
1 Medium Celery Stalk
2 Tbsp Light Mayo
1 Tbsp Brown, Spicy Mustard
1 Tbsp Pickle Relish (from a jar)
1/2 Tbsp Dill Weed (from the spice rack)
Dash(es) Seasoned Salt – just enough for your liking
Directions
1. Hard boil the eggs (make sure they float standing up in water, or wait a few more days til they do). Click here on how to hard-boil.
2. For lower cholesterol egg salad, peel eggs, then pop open 3 eggs and toss out the yolks.
3. Dice up eggs and put in a bowl.
4. Add light mayo, relish, mustard and dill weed; mix.
5. Dice up celery stalk and mix in.
6. Add some seasoned salt.
7. Put in fridge for at least an hour before serving. Enjoy!
This is great on toasted whole wheat bread with fresh spinach and tomato.