Relish Egg Salad
Egg salad is a great lunch and it can be healthy too! This egg white only version is packed with protein and the relish adds an extra layer of flavor.
Relish Egg Salad
Egg salad is a great lunch and it can be healthy too! This egg white only version is packed with protein and the relish adds an extra layer of flavor.
Servings: 2 servings
Calories: 153kcal
Ingredients
- 5 large eggs
- 1 stalk celery chopped
- 1 tbsp red onion diced small
- 2 tbsp dill relish
- 2 tbsp olive oil mayo
- 1 tsp yellow mustard
- salt and pepper
Instructions
- Put 5 eggs in a saucepan and cover with cold water. Bring to a boil then simmer for 15 minutes.
- Drain the hot water and run cold water over the eggs. I even add ice cubes to quickly cool them.
- Peel the eggs and dice them up into a bowl.
- Add the rest of the ingredient and stir.
Nutrition
Sodium: 425mg | Calcium: 14mg | Vitamin C: 1mg | Vitamin A: 90IU | Sugar: 1g | Fiber: 1g | Potassium: 186mg | Calories: 153kcal | Saturated Fat: 1g | Fat: 9g | Protein: 10g | Carbohydrates: 6g | Iron: 1mg
Pairings
I love to eat this as is but it’s also great rolled up in a piece of lettuce or slightly steam Swiss chard leaf.
This recipe has 2 of the recommended Spring/Follicular Phase foods.
- eggs
- relish (pickles)
Have you tried making this recipe? Are you cycle syncing? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni
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