Try this healthier version of a springtime staple. The bonus is that using older eggs for hard-boiling is ideal because
they’ll peel more easily.
6 hard-cooked large eggs
¼ c. chopped celery
2 Tbsp. reduced-calorie or cholesterol-free mayonnaise
1 Tbsp. Dijon-style mustard
Salt and pepper
4 whole-wheat buns, split, or 8 slices whole-wheat bread
4 butter lettuce leaves
1 tomato, sliced (optional)
Peel and halve eggs. Discard yolks from three eggs, then chop remaining yolks and whites. Transfer to a medium bowl and stir in celery, mayonnaise and
mustard. Add salt and pepper to taste.
Arrange lettuce on bun bottoms or on four slices of bread. Top with tomato (if using), egg salad, and bun tops or remaining bread.
Makes 4 servings.
Nutritional Information Per Serving
218 calories, 9.1 g total fat, 12 g protein, 21.8 g carbohydrates, 159 mg cholesterol, 435 mg sodium, 2.2 g dietary fiber.
Expert Advice for Eating Healthier
If you want to make sure you’re getting the nutrients your body needs, consult the registered dietitian at NCH. To learn about nutrition counseling at NCH, click here.