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
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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