Egg Salad

Ingredients: (Conversion Chart)

• 3 large eggs
• 1 celery stalk, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon slivered almonds
• Freshly ground black pepper

Directions:

1. Place eggs in a saucepan and cover with water. Bring to a boil, turn off heat, cover pot and let stand on hot burner for 8 minutes.
2. Remove from stove, drain water and run cold water over eggs. Peel eggs, discarding two of the yolks. Place whole egg and the two whites in a bowl.
3. Mash with a fork. Mix in celery, parsley, mustard, almonds and pepper.

Nutrition Info: