Egg salad is an old standby...and it needs to be jazzed up! This is my favorite way to eat egg salad, on a bed of spinach. While the whole egg is good for us, we've cut the fat in half by using half the yolks and twice the whites!
4 hardboiled eggs, plus 4 hardboiled egg whites
1/4 cup light or fat-free mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons dijon mustard
1 teaspoon chopped fresh dill
Fresh ground black pepper and salt, to taste
Handful fresh spinach leaves (optional)
Delish and super-nutritious!
4 hardboiled eggs, plus 4 hardboiled egg whites
1/4 cup light or fat-free mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons dijon mustard
1 teaspoon chopped fresh dill
Fresh ground black pepper and salt, to taste
Handful fresh spinach leaves (optional)
- To hard boil eggs the easy way: carefully add eggs to a medium-sized saucepan and cover with water. Over medium heat, bring eggs to a boil. Turn off the heat, cover and let set for 15 minutes.
- Under cold running water, remove each shell from the eggs and place the four eggs and four egg whites into a bowl. Using two knives, chop up eggs into bite-sized pieces. Add rest of ingredients and mix thoroughly. Refrigerate until ready to eat.
- To serve, enjoy a scoop over some fresh spinach leaves!
Delish and super-nutritious!
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