Wednesday, February 2, 2011

Low Cholesterol Egg Salad

This is one of my fav recipes that is in my trusty FBI Cookbook. I choose to chop it up into pieces instead of it being too mushy. Delicious!!

Low Cholesterol Egg Salad


6-9 Eggs
1 to 1 1/2 tsp mustard powder
3-4 Tbsp no fat mayonnaise
Season to taste


Hard boil the eggs. Cook and peel off shells. Cut each egg in half lengthwise and throw out one half of each yolk. Chop the remaining egg whites and yolks nicely. Then add mustard powder and mayonnaise. Season to your taste.

**I use regular yellow mustard in this and also sprinkle with pepper and paprika.

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