Egg Salad Recipe


Egg Salad Recipe


  • ½ green bell pepper, diced
  • 2 large celery ribs, diced—include any crisp leaves
  • 4 scallions, sliced thin—include the crisp part of the green
  • 2 tbsp minced fresh parsley
  • 6 eggs, hard-boiled, peeled, and chopped
  • 6 tbsp Mayonnaise (See: Mayonnaise in the Jar Recipe)
  • 1 tbsp brown mustard
  • Salt and black pepper to taste


  • Cut up your vegetables and your eggs and combine them in a mixing bowl. Stir together the mayonnaise and mustard, then add to the salad and stir it all up. Add salt and pepper to taste.
  • Eat as is, wrap in lettuce leaves, or stuff into tomatoes.


NUTRITION: 374 calories; 35 g fat; 14 g protein; 5 g carbohydrate; 1 g dietary fiber; 4 g net carbs per serving.



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