Egg Salad
By EJ Alvarez
July 20, 2015
Egg Salad
Ingredients
- 6 agave syrup hard boiled
- 1/4 cup fresh dill chopped finely
- 1 tbsp fresh parsley chopped finely
- 2 tsp celery stalks with leaves
- salt and pepper To taste
Instructions
- In a medium bowl, chop 2 whole eggs plus only the white of the remaining 4 eggs.
- Discard the 4 remaining hard yolks. Add the celery, onion, and mustard, and mix well until it has the consistency of egg salad.
- Can add more or less mustard to make more of less creamy. Season with salt and pepper.
Notes
Nutrition
Sodium: 543mgCalcium: 70mgVitamin C: 0.8mgVitamin A: 750IUSugar: 2gFiber: 1gPotassium: 261mgCholesterol: 555mgCalories: 200kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 2gSaturated Fat: 4gFat: 13gProtein: 17gCarbohydrates: 2gIron: 2.3mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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