Egg salad is a classic dish that many moms make for their children. It’s easy to make and can be customized with different add-ins like celery, pickles, or relish. This recipe will show you how to cook eggs in the oven so they are easier to peel! The best part about this egg salad is that it doesn’t use mayonnaise – instead opting for healthy fats like avocado oil and olive oil!
This blog post provides a healthy, delicious take on one of your favorite dishes!
prep: 10 mins total: 10 mins Servings: 8 Yield: 8 servings
¼ cup chopped fresh chives
4 large hard-boiled egg whites, cut into chunks
8 large hard-boiled eggs, peeled and cut into chunks
½ teaspoon kosher salt
1 teaspoon Dijon mustard
½ teaspoon celery salt
¼ cup low-fat mayonnaise
½ teaspoon freshly ground black pepper
½ teaspoon paprika
Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.
Per Serving: 100 calories; protein 8.1g; carbohydrates 3.1g; fat 5.8g; cholesterol 212mg; sodium 387.9mg.