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–+ servings

Loaded Egg Salad Made Skinny

Loaded Egg Salad Made Skinny

Ingredients
  

  • 6 hard-boiled eggs, shells removed, instructions below
  • 4 slices bacon
  • ½ cup celery, minced
  • 3 tablespoons light mayonnaise, I like Best Foods (Hellman’s)
  • 3 tablespoons scallions, diced
  • 1½ tablespoons sweet pickle relish
  • 1½ tablespoons spicy brown or yellow mustard (not Dijon)
  • Black pepper, to taste
  • ⅛-¼ teaspoon seasoning salt or salt, to taste

Instructions
 

  • To Hard Boil Eggs: Place eggs in a small pot and cover with cold water. Set timer for 20 minutes. Bring water to a boil. Next, turn down to simmer and cook until the timer goes off. Drain water in sink. Add cold water and ice cubes to pot, to cool eggs quickly. Once cooled, peel each egg and chop it into small pieces.
  • To Cook Bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot. Crumble bacon and set aside.
  • In a medium bowl, add chopped eggs, crumbled bacon, and all remaining ingredients. Mix with a rubber spatula. Taste it. Add more seasoning salt or salt and pepper, if needed.
  • This egg salad will keep in the refrigerator for about 5 days.

Nutrition

Serving: 0.5cupCalories: 177kcalCarbohydrates: 4gProtein: 13gFat: 12gSaturated Fat: 4gCholesterol: 282mgSodium: 467mgSugar: 2gBlue Smart Points: 2Green Smart Points: 5Plus Points: 5