Intermittent Fasting Egg Salad
Equipment
- 1 pot for boiling eggs
- 1 mixing bowl for combining ingredients
- 1 ice bath for cooling eggs
Ingredients
- 4 large eggs hard-boiled
- 1/4 cup mayonnaise or Greek yogurt for a lighter option
- 1 tbsp Dijon mustard
- 1 tbsp fresh chives chopped
- 1 tbsp celery finely diced
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Place eggs in a pot and cover with cold water.
- Bring to a boil over medium heat, then cover and remove from heat; let sit for 12 minutes.
- Transfer eggs to an ice bath to cool for 5 minutes, then peel and chop.
- In a mixing bowl, combine mayonnaise, Dijon mustard, chives, celery, salt, and pepper.
- Fold in the chopped eggs until well coated.
- Serve on its own or with sliced cucumbers or bell peppers for dipping.
Notes
You can customize this salad by adding diced pickles or a dash of hot sauce for extra flavor.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 2gProtein: 18gFat: 28gSaturated Fat: 5gCholesterol: 370mgSodium: 420mgPotassium: 300mgSugar: 1gVitamin A: 500IUCalcium: 30mgIron: 1mg
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