Deviled Egg Salad
Serve this savory salad as a meal or snack, on toasted whole-grain bread, over a salad, or with crackers. Less mayo and a flavor boost from mustard makes this protein-packed egg salad anything but ordinary. For a spicy kick, toss in some pickled jalapeños.
PER SERVING 135 CALORIES 
TOTAL TIME 10 MINUTES 
GROCERIES 6 INGREDIENTS
Makes: 2 servings
Serving size: ½ cup
6 hard-boiled eggs, peeled and chopped
2 tbsp mayonnaise
2 tsp Dijon or yellow mustard
1 cup chopped celery
½ tsp kosher salt
½ tsp black pepper
- Combine the eggs, mayonnaise, mustard, and celery in a medium bowl.
- Season with the kosher salt and black pepper and mix well to combine.
- Serve promptly. Store in the fridge for up to 5 days.
{TIP}
For perfect hard-boiled eggs, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then cover and remove from the heat. Allow to sit for 10 minutes and then transfer to a bowl of ice water to cool. Store in the fridge for up to one week.
Per serving: 9.5g fat, 2g saturated fat, 3g carbohydrates, 9g protein