Egg Salad

This has been my lunch several times this week with the surplus of hard boiled eggs in the refrigerator.  Serving it on a Wasa crispbread makes it super-duper healthy and basically cancels out the chips you eat with it, or in my case, the Easter candy.  


While trying to snap a picture of this, cough, beauty, I realized that my kids won't touch egg salad with a ten foot pole and this collection of recipes is really for passing on to them.  Maybe one day when they realize that this recipe has 2 grams of fiber, 10 grams of protein, only 157 calories and 6 grams of fat per serving...and it tastes good, they might will jump on board! And one day they will be left with dozens of hard boiled eggs after Easter and have no choice:)  Thankfully my  husband eats hard boiled eggs at work after his workouts, so they won't last long anyways.


The brain shattering crunch of Wasa bread balances out the egg salad or tuna salad perfectly and satisfies that crunchy-craving at a meal.  Know what I mean?


Egg Salad ~ makes two servings
recipe by Stella B's Kitchen
printer friendly version


4 hard boiled eggs, 3 yolks discarded (for the above nutritional info)
1/4 tsp pepper
1/2 tsp Dijon mustard
2 Tbsp light mayonnaise
1 Tbsp sweet pickle relish
pinch of sugar, if desired
2 Wasa 'Hearty' crispbreads 
Romaine or spinach leaves, optional


Mash first six ingredients with a fork.  Serve on Wasa crispbread with lettuce or spinach leaves.  Refrigerate up to 2 days.




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