Rainbow Egg Salad

I know it is not Easter yet, but I just could not resist making some egg salad.  It is quick, easy, and full of flavor.  You can eat it with cut-up vegetables, crackers, or with whole wheat bread.

Ingredients:

  • 12 hard-boiled     eggs
  • 1/2 cup chopped celery
  • 1/2 cup red chopped red pepper
  • 3 tablespoons Dijon mustard
  • 1/3 cup olive oil mayonnaise (replace with low-fat or lite mayonnaise for a lower fat option)
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon paprika
  • Salt and pepper to taste

How to make it:

  1. Roughly chop the eggs and add to a large bowl with the chopped celery and red pepper.
  2. Combine the Dijon mustard, mayonnaise, apple cider vinegar, and paprika in a small bowl.  Then, add the mixture to the eggs and chopped vegetables.
  3. Mix all the ingredients together and then add the salt and pepper to taste.
  4. Serve chilled.

This recipe serves 4-6 people.

The eggs are a great source of folate and protein.

 

 

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