Egg Salad Easy

Portions:
4

Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian

Ingredients

  • 4 large eggs
  • 1/4 cup celery
  • 1/2 cup sweet onion (Vidalia® or other sweet onion)
  • 2 tablespoons sweet pickle relish
  • 3 tablespoons mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon Mrs. Dash® garlic & herb seasoning blend 

Preparation

  1. Hard boil the eggs for 8 minutes; turn the heat off and leave eggs in water for 2 additional minutes.
  2. Peel the eggs and chop or grate to desired consistency.
  3. Finely chop celery and onion. Drain pickle relish then measure 2 tablespoons.
  4. In a medium bowl mix all ingredients together until well blended.
  5. Chill at least 1 hour in the refrigerator before serving.

Helpful hints

  • If eggs are purchased at least a week ahead of time they will be much easier to peel when boiled.
  • Compare brands and select the mustard, mayonnaise and pickle relish with the lowest sodium content.
  • Refrigerate overnight for optimal flavor.
  • Serve with low-sodium crackers or spread on sandwich bread. 
  • Keep egg salad in an insulated bag if taking away from home to keep it cold and avoid food spoilage.

Nutrients per serving

Calories 170

Protein 7 g

Carbohydrates 9 g

Fat 13 g

Cholesterol 190 mg

Sodium 238 mg

Potassium 155 mg

Phosphorus 114 mg

Calcium 40 mg

Fiber 0.7 g

Renal and renal diabetic food choices

  • 1 meat
  • 1/2 vegetable, low potassium
  • 1-1/2 fat

Carbohydrate choices

1/2

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