Coppell & Dallas Boot Camp Healthy Recipe of the week Egg Salad-

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Aug 17

Vegetarian Healthy Recipe of the Week – Egg Salad

6 eggs
1 celery stalk
½ red bell pepper, seeded
1 to 2 tablespoons dill relish
¼ cup minced red onion
2 tablespoons minced fresh dill
2 tablespoons reduced-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon Dion mustard

 Place the eggs in a pot with cold water to cover.  Bring to a boil, lower the heat, and simmer for about 10 minutes.

While the eggs cook, dice the celery and bell pepper and set aside in a large bowl.  Add the dill pickle, red onion, and dill to the bowl.

When the eggs are cooked, drain them and immediately submerge them in very cold water to cool. Peel the eggs.  Chop 2 of the eggs and add them to the bowl.  Remove and discard the yolks from the remaining 4 eggs, chop the whites, and add to the bowl.  Stir in the mayonnaise, horseradish, and mustard and mix well.  Serve chilled.

Calories: 166
Protein: 12 gm
Total Carb: 4 gm
Fiber: .5 gm
Fat: 11 gm
Sat Fat:  3 gm

 Complete it: Serve in whole white pita or on whole grain bread.  This is also good stuffed into a tomato or into a bell pepper half.

Try this vegetarian healthy recipe out. You will be sure to like it.