Egg Salad 2 Servings: Boil and peel 8 eggs and refrigerate ahead of time. Chop up 4 whole eggs and 4 egg whites and toss in a mixing bowl. Add sea salt, pepper, handful of finely chopped onion and celery. Add 1 TBSP. Dijon mustard and 1 TBSP low fat Mayo. Spoon ½ the mixture into lettuce leaves. I like butter lettuce, romaine and lacinato kale leaves for this.
TIP: You can replace the yolks with ½ cup smooshed avocado for an even healthier version. ½ cup if making the recipe which is two servings, otherwise ¼ cup avocado for every 4 egg whites hardboiled. You can let go of the mayo also as the avocado adds a creamy smooth texture perfect for egg salad.