Quick and Easy Egg Salad


Here is a classic egg salad recipe that comes together quick and easy. It uses just a few ingredients proving simple is better.


There are several variations you can make to this egg salad. Try using fresh dill or parsley instead of chives. Or add chopped celery instead of dill pickles for that added crunch you crave in an egg salad. Chopped sweet red pepper or green onions would taste great as well!


I served this egg salad on two Cali'flour Flatbreads because I was craving a sandwich! They make excellent sandwich slices without all the carbs of traditional bread. Two of these flatbreads count as 1/3 Lean and 2 Greens on the 5 and 1 plan and are made with just cauliflower, egg whites, and mozzarella cheese. That's it!

Head on over HERE to purchase them.

Currently, the flatbreads can only be purchased online, but if you use code Sandy at checkout, you will save 10% off your order over $50.


They also taste delicious wrapped in lettuce. I used iceberg lettuce, but Boston, green leaf, romaine, or butter lettuce are also great choices. Which ever way you decide to eat them, enjoy this simple easy recipe!


Quick and Easy Egg Salad

Ingredients:
6 Hard boiled Eggs (2 Leans)
2 tsp dijon mustard (2 Condiments)
4 tbsp low fat plain Greek yogurt (2 Condiments)
2 tbsp fresh chives, finely chopped (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/4 tsp paprika (1/2 Condiment)
2 dill pickle spear, finely chopped* (1 Optional Snack)

Directions:
Peel and chop the eggs and put in a medium sized bowl.
Add dijon mustard, Greek yogurt, chives, salt, paprika and pickles. 
Stir gently until combined.
Refrigerate leftovers in an airtight container up to 3 days.

Entire recipe makes 2 Servings

Per Serving:
1 Lean, 3 Condiments, and 1/2 Optional Snack
(Add 3 Greens to complete your Lean and Green meal)

* If you prefer, you can use 1/2 cup of finely chopped celery , sweet red bell pepper, or green onions (1 Green) instead of dill pickles.

To use this egg salad on Cali'flour Foods flatbreads, divide the  entire recipe into 3 Servings instead of 2 Servings. This would give you 3 Servings with 2/3 Lean, 2 Condiments and 1/3 Optional Snack per Serving. Two flatbreads will make up the other 1/3 Lean and 2 Greens. Add 1 more Green to make a full Lean and Green meal.


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