Egg Salad Light Recipe
Serve on bread or croissants with lettuce for a nice sandwich or serve on a bed of lettuce if you are avoiding carbs.
Egg salad light recipe. Combine with the eggs. Place egg in a saucepan and cover with cold water. Refrigerate for at least an hour to allow the flavors to combine.
Add the sweet pickle relish as well as salt and pepper to taste and stir again. This healthy satisfying salad makes a tasty packed lunch or light supper with green beans parsley chives and lemon 30 mins. Fewer ingredients make this a quick and easy meal.
Also great on crackers. 27 items magazine subscription save 32 and get a three tier steamer worth 44 99. Add salt and pepper to taste.
Place the chopped eggs in a bowl and stir in the mayonnaise mustard and green onion. Bring water to a boil and immediately remove from heat. Cover them with cool water by 1 inch.
We knew a rescue was in order. It s a salad by name yes but a typical homemade version can load on more than 23g of fat and almost 900mg sodium suddenly making your so called light lunch feel anything but. Cover and let eggs stand in hot water for 10 to 12 minutes.
Egg salad is a lunch time favorite a go to because it s quick easy to prepare and rich in filling protein. Mix eggs with mayonnaise and mustard making sure to mash the yolks of the egg while stirring. Classic 377 calories per.