Egg Salad

Serve this salad on celery sticks for a snack, in a crispy iceberg lettuce leaf if you are currently swearing off bread or of course on your favorite pita or bread.

Not sure how to make the perfect hard boiled egg? Well let's start there! If this is something you have mastered then move onto the salad making below.

Place your eggs in a single layer in a pot and cover the eggs in 1-1/2 to 2 inches of water. Add a dash of salt and a dash of white vinegar. I don't know why but for some reason this always allows me to have a perfect cooked egg and a easily peeled egg. Bring pot to a boil, as soon as the water boils turn down to a simmer for one minute. Remove pan from heat and cover with a tight lid. Do not touch for 15 minutes. Then remove with a slotted spoon and place into a large bowl of ice water. Let cool and peel.

Alright now onto the salad recipe!!!

6 hard boiled eggs, diced. Remove the yolk of three eggs prior to dicing

3 T light mayonnaise

1 t yellow mustard

1 medium dill pickle, minced

1 T sweet pickle relish

2 medium celery sticks, diced

1/8 t garlic powder

1/8 t fresh black pepper

salt-if needed, see below

Mix all ingredients and taste. Since the pickle and pickle relish have salt do not add salt prior to tasting. Gradually add if needed.

Nutritional Content per serving, makes five 1/2 c servings

Calories: 97.6 Fat: 3g Carbs: 1.6g Sodium: 303mg Protein: 7.1g