This week's recipe- Easy Egg Salad!

Easy Egg Salad

This is a creation of my dear friend Ami Nagpal!

​This is a delicious low carb option to have for a satisfying meal! Double the recipe, make ahead and refrigerate for an easy grab and go meal.

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Add avocados for extra flavor. Eat alone or with a side of sautéed veggies or on a piece of whole wheat toast for a delicious open-faced sandwich.

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Servings: 2

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Ingredients:

6 Hard-boiled eggs

2 Celery stalks

Greek plain yogurt non-fat 1/3 cup

Dijon mustard 1 Tbsp

Pickles (non-sweetened) 10 chips

Sea salt 1/4 tsp

Black pepper 1/8 tsp

Dried dill weed 1/4 tsp

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Method:

Boil and peel eggs (or get pre-boiled for a quick short-cut)

Chop celery and pickles.

Mix all ingredients into a bowl.

Add salt, black pepper and dill weed.

Sprinkle with paprika for a pretty finish.

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Calories: 231

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Fat: 12 g

Carbohydrates: 3 g

Protein: 22 g

Iron: 18.7%

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