Recipes

So even though the only true Eastery thing I did this year was indulge in way too many Cadbury mini eggs – I still felt a longing for leftover Easter egg salad, reminiscent of my childhood when it seemed like the only logical thing to do with countless leftover pink, orange, and blue eggs.  As  a kid, I always wish the eggs were also dyed on the inside – imagine rainbow egg salad, but as an adult I am quite content as long as my egg salad has some crunch and not too much mayo.  Eaten alone, on a sandwich, or over some greens and it is the perfect dish.

Healthy Egg Salad
Servings: 2
Serving Size: 1/2 of salad
Nutritional Info : 78.2 calories, 3.8 g of fat, 1.1 g of carbohydrates, .4 g of fiber, 9.1 g of protein * 2 P+

Ingredients
4 hard boiled eggs, 1 whole egg and 3 egg whites, chopped
1 tbsp light mayo or Greek yogurt
1/2 tsp whole grain mustard
1 stalk chopped celery
1 tbsp chopped fresh chives or fresh dill
Small squeeze of lemon
Salt and fresh pepper to taste

Instructions
1. Combine everything together in a large bowl and enjoy! It’s that simple.