Egg Salad Bites
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Ingredients
- 4 Egg (hard-boiled)
- 1/4 stalk celery (finely chopped)
- 1/4 stalk Green Onion (finely chopped)
- 1 1/2 tsps Dijon Mustard
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp water
- 1/8 tsp sea salt
- 4 ozs Whole Grain Crackers
Ingredients
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Instructions
- Peel the hard-boiled eggs and slice in half. Separate the whites from the yolk. Finely chop the egg whites and keep the yolks set aside for later.
- In a mixing bowl combine the chopped egg whites, celery and green onion.
- In a second mixing bowl, add the egg yolks and mash with a fork until smooth. Stir in the Dijon mustard, olive oil, water, and salt. Add the egg white mixture to the egg yolk mixture and gently stir to combine.
- Spoon the egg salad onto the crackers and serve immediately. Enjoy!
Recipe Notes
How to Hard-Boil Eggs
Bring a small pot of salted water to a boil and carefully place the eggs in the pot. Cover the pot with a lid. Turn off the heat but keep the pot on the hot burner. Let stand for 12 minutes then drain. Let cool completely before peeling.
Meal Prep
Hard-boil the eggs ahead of time and keep them in the fridge with the shells on until ready to use.
Oil-Free
Omit the olive oil and use additional water instead.
Grain-Free
Use cucumber slices instead of crackers.
Leftovers
Leftover egg salad will keep in the fridge for up to two days.
8 ingredients ·30 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
