Lowered Cholesterol Egg Salad
Lowered Cholesterol Egg Salad is an moderately easy dinner. Made with 6 eggs, 2 tsp. reduced calorie mayonnaise, 1/4 c. green onions, chopped, 1/4 c. finely chopped celery and pepper to taste, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Set eggs in medium saucepan.
Cover with water.
Heat to a boil.
Let boil for 5 minutes.
Let eggs cool and remove shells.
Remove 3 of the yolks and throw away.
Take a fork and gently shred the remaining 3 whole eggs and 3 egg whites.
Add the mayonnaise, onion and celery; mix, then add pepper and mustard to taste.
Spread on slices of bread.
Garnish with tomato and lettuce.
Serves 4 sandwiches.
π· Perfect Pairings
Complete your meal with these
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