Healthy Recipes - Healthy Eating               Print this page
Egg Salad


Egg salad

The small amount of reduced sodium ham, added to the prepared mustard, lemon pepper and dill weed give this low sodium salad a great taste without adding any additional salt.

2 servings: 256 mg. sodium per serving

2 large eggs
1 ( 1 oz.) slice reduced sodium ham, cut small (1/4 inch pieces)
2 Tablespoons chopped celery (1/4 inch pieces)
2 Tablespoons chopped green bell pepper (1/4 inch pieces)
1 Tablespoon lower sodium mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion
1/4 teaspoon dried dill weed
2 romaine lettuce leaves, washed and dried

Prep. Instructions

1. Cover eggs with water in a small sauce pan. Bring water to a boil; cover pan and remove from heat. Let stand in hot water for 15 minutes. Drain and cool completely under cold running water or in a bowl of ice water.
2. Have all other ingredients on hand.

Cooking Instructions

1. Peel eggs; chop into small (1/2 inch) pieces. Place in a bowl with ham, celery and green bell pepper.

2. Combine mayonnaise and the next 5 ingredients in a separate bowl.

3. Gently combine mayonnaise mixture and egg mixture together. Chill in refrigerator for 5 minutes.

4. Spoon half the egg salad on each lettuce leaf. Serve. - Copyright © 2022 Judy Reynolds