Recipe of the Week - Low Yolk Egg Salad

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This easy, low-yolk egg salad is made with a mix of whole eggs and egg whites with a little mayo and scallions. Serve this on your favorite whole grain bread, in a wrap or lettuce wrap.

INGREDIENTS

  • 4 large hard boiled eggs, peeled

  • 4 teaspoons light mayonnaise, *check labels for whole30

  • 1/2 teaspoon Dijon mustard

  • 2 tbsp chopped green scallions or chives

  • kosher salt and fresh pepper to taste

INSTRUCTIONS

  • Separate the yolks from the egg whites and discard 2 of the yolks.

  • Chop the eggs and combine with mayonnaise, dijon mustard, scallions, salt and pepper.

Nutrition Information

  • Serving Size: 1/2 of the Salad

  • Calories: 122k

  • Carbohydrates: 2g

  • Protein: 9.5g

  • Fat: 7.6g

  • Saturated Fat: 2g

  • Cholesterol: 189mg

  • Sodium: 235mg

  • Sugar: 0.5g