Creamy Egg Salad

Gluten-free

Mayo is not the enemy! Good quality mayos are low in preservatives and high in the good kinds of fat, poly and monounstatured. Eggs used to have a bad rap as well, but now studies show that enjoying a few eggs a day doesn’t raise blood cholesterol levels.

Gluten-free

Serves 1

Ingredients

4 eggs
1 tablespoon light mayonnaise
1 tablespoon sweet pickle relish
2 sun dried tomatoes, chopped
2 heads endive, leaves removed

Directions

Place the eggs in a small saucepan and cover with cold water. Place the saucepan over high heat and bring to a boil. Once the water boils, cover the saucepan with a lid and turn the heat off. Set a timer to 15 minutes and allow the eggs to rest in the hot water.

Meanwhile, place the mayonnaise, relish, sun dried tomatoes in a large bowl. Drain the eggs and rinse under cold running water. Peel them and discard two of the yolks. Chop the remaining whites and two whole eggs and add them to the bowl containing the mayo. Mix well to combine and spoon into the endive leaves. Serve immediately.

Nutritional Stats Per Serving

Serving size: 1 1/2 cups
200 calories, 18 g protein, 13 g carbohydrates, 8g fat (1 g saturated), 188 mg cholesterol, 10g fiber, 743 mg sodium

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