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
- 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
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.
Calories: 153kcal | Carbohydrates: 6g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg