Spicy Egg Salad
Prep Time: 5 minutes
Cooking Time: 12 minutes
Great low carb and low calorie lunch!
4 egg(s), large, hardboiled
6 egg(s), large, hard boiled, use whites only
2 stalks celery, chopped
1/4 onion(s), medium, minced
1/2 cup mayonnaise, light or reduced fat
3 tablespoons salsa
1 hea lettuce, butter or large green leafy
To hard boil the eggs, place eggs in sauce pan, pour in just enough water to cover the eggs and bring to a boil. As soon as the water boils, remove the pan from burner, cover tightly and let sit in water for 17 minutes (20 minutes for X-large eggs and 15 minutes for medium eggs). Drain and cool with ice water. Peel and chop the eggs, discarding 6 of the yolks for another use. In a medium bowl, mix the eggs, celery, onions, pepper, mayonnaise, and salsa (reserve some for garnish). Arrange lettuce leaves on plates and spoon the egg salad on top. Top with a dollop of salsa and cracked black pepper.
Per Serving About: 200 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 12 g protein, 6 g carbohydrates, 1 g dietary fiber, 370 mg sodium; WW Points Plus value 6