Contributed By: rokautzhttp://www.baldwinpublishing.com/article/siteCode/focus/catgId/129/articleId/1192/
This homemade egg salad is lower in fat and calories than store-bought versions. To lighten this egg salad, yolks from one third of the eggs are removed
18 Eggs, hard boiled
1/2 cup Carrots, chopped
1/2 cup Celery, chopped
1/4 cup Red onion, chopped
2 tbsp Light mayonnaise
1 tbsp Brown mustard
Freshly ground black pepper to taste
Chop 6 whole eggs and discard the egg yolks to the other 12 eggs. Chop eggs and egg yolks and place into large bowl. Add all ingredients together and mix well. This egg salad goes great on whole wheat bread or whole grain crackers.
Total Preparation Time: 15 to 30 minutes Ingredients: Egg & Cheese Vegetables Salads & Dressings Actual Cooking Time: No Cooking Required Number of Servings: 6 Origin: American Special Features: Quick to Prepare (under 30 minutes) Meal Type: Appetizers