Jen & Dan's Easy Lower Cal. Egg Salad
| Prep Time: 10 min | Serves: 3 |
| Cooking Time: 15 min | Yield: 1 filling for 2 or 3 sandwiches |
Egg Salad with "no sugar added" bread & butter pickles (Splenda)and mustard substituted for some of the Mayo.
Ingredients
- 4 large Hard-boiled Egg
- 1 oz No Sugar Added Bread And Butter Pickles
- 1 tbsp Miracle Whip Lite
- 3 tbsp Mustard
- 1 tsp Spices, Pepper, Black
Directions
Hard-boil 4 eggs and chop eggs (I bring eggs to a boil for 7 minutes, turn the heat off and let them sit in the hot water on the stove for 8 minutes). Place chopped eggs in small mixing bowl. You can also just use just the egg whites for this, but I'd use 5 or 6 eggs.
Dice sugar-free (Splenda) Bread & Butter pickle slices. I use approx 7 pickle slices, but do this to your taste. Add the diced pickles to the mixing bowl.
Add 1 tablespoon Miracle Whip Lite.
Add 3 Tablespoons of mustard (this can also be done to your taste).
Add one teaspoon of black pepper (this can also be done to your taste).
Mix it all together until well-combined. Store the egg salad in the refrigerator. Use on crackers or in a sandwich or sub. I put iceberg lettuce or sprouts in my sandwiches with the egg salad.