Intermittent Fasting Egg Salad

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Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 320 kcal

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