Easy Egg Salad

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You can either throw it together for a quick and easy low-carb lunch or snack or prep it ahead of time for a nutritious grab-and-go meal. (Who doesn’t love having a pre-made lunch on a busy day?)

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Ingredients

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– Bring 1 inch of water to a rolling bowl over high heat. Place the eggs in a steamer basket. Transfer the basket to the saucepan. Cover and reduce the heat to medium-low.

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While the eggs are cooking, fill a large bowl with ice cubes and water. Using a slotted spoon, transfer the eggs to the ice bath and let sit for 10 minutes. Peel and chop the eggs and place them in a large bowl.

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Toss with the celery and onion. In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, celery salt, turmeric, and fresh ground black pepper.

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Add the mayonnaise mixture to the egg mixture and toss to combine. If desired, you can mash with the back of a fork.

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Taste and season with additional salt and pepper if desired.

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Refrigerate until serving.

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Get the Recipe

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