Egg Salad
Ingredients:
8 eggs
2 T. low-fat mayo
2 T. prepared Dijon-style mustard (I only had honey mustard on hand, and it worked great)
1 t. paprika
1 t. prepared dried onion/herb mix (if you have this on hand)
salt and pepper to taste
Directions:
1. Place eggs in a saucepan and cover with cool water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove hot water and add cold water to the eggs. Remove water after eggs are cooled, then peel and chop.
2. In a large bowl, combine the eggs, mayo, mustard, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.
SERVES: 4
YUM!
I served this as a sandwich on toasted whole wheat sandwich thins, as sides we had fresh pineapple, a spinach salad with crasians and cashews, and baked chips with salsa. Delicious summer meal.

You always have the most delicious ideas for light and scrumptious meals. Sounds like the renovations are moving along! Lots of love to you both...
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