Here's a very simple, quick and easy recipe that I enjoyed this week as I used up our hard boiled Easter eggs. I have always been a fan of egg salad, but I love deviled eggs even more! They're so creamy and tasty, but sometimes I don't want to bother with carefully slicing the eggs in half, taking out the yolks, making filling, and putting it back into the eggs. I found that putting the same ingredients together as a deviled egg salad is just as tasty and much easier to make. This recipe is low carb, healthy, delicious, and full of protein! It's also Medifast friendly if you happen to be on that plan.
Deviled Egg Salad
3 hard boiled eggs (cold)
1.5 Tbsp mayonnaise of your choice
1 tsp yellow mustard
Peel the eggs, put them in a bowl with the mayo and mustard, and chop/mash them up until creamy. Add sea salt and black pepper to taste and stir again. Top with a sprinkle of paprika.
Notice the splashes of color in my Deviled Easter Egg Salad?
Here is the nutrition information for one entire recipe, using large eggs and Best Foods Reduced Fat Mayonnaise:
19 g fat
5 g carbs
19 g protein
You can lower the fat if you like by using fat free mayo, or you can lower the carbs by using a higher fat mayo. If this is too much fat for your plan, consider using egg whites or Egg Beaters in place of the eggs as explained in this recipe for Egg White Salad. I like to pair my egg salad with freshly steamed asparagus for a balanced meal. One recipe of deviled egg salad and 1.5 cups of asparagus is one complete Lean & Green meal (plus 3 condiments) on the Medifast plan, which I am not on now but was in the past. I still aim to eat similar, low carb meals. If you're not low carb, this is great on crackers or a sandwich.
Have a great weekend!