Egg salad is that fine balance of creamy with a little bit of crunch. I add a little something extra to this recipe for an additional healthy crunch. And since I am trying to cut down on carbs, I like to each this on a bed of lettuce as a salad that stands alone.
4-6 hard boiled eggs
1-2 TBS lite mayo (depending upon how creamy you like your egg salad)
1 teaspoon of yellow mustard
1 small celery stalk – chopped fine
1 small carrot – copped fine
Spinach leaves (for serving base)
Salt and pepper to taste
Chop hardboiled eggs and set aside.
Mix together mayo, mustard, celery and carrot. Salt and pepper to taste.
Add mayo mixture to eggs, carefully stir together. Chill for at least 2 hours.
Serve, using ice cream scoop (to get perfect serving sizes) on a bed of fresh spinach.