Lovely egg salad with some crispy jicama or celery for texture contrast. The red pepper also adds some lovely color and texture along with the green onions or celery. Eggs are fantastic for dieting as they satiate for hours and even more so when served in a salad like this one.  I like to eat it by itself in a bowl. The Spicy Brown Mustard Dressing is only mildly spicy.


8 hard-boiled eggs

3 tbsp chopped jicama, OR (45 mL)

  3 tbsp thinly sliced celery

1/2 red pepper, chopped

3 tbsp chopped green onions, OR (45 mL)

  chives (optional)

Spicy Brown Mustard Dressing:

1/3 cup mayonnaise (75 mL)

2 tsp lemon juice (10 mL)

2 tsp spicy brown mustard (10 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

1/8 tsp paprika to sprinkle on top (0.5 mL)


In sauce pot, cover eggs with cool water.  Over high heat, bring water to a boil.  Cover pot with lid and set timer for 6 minutes on medium high heat.  Pour water off.  Pour cold tap water over eggs and peel them when cool enough to handle.

Chop eggs coarsely and place in medium bowl, along with jicama, OR celery, red pepper and green onions, OR chives.  Stir in dressing.  Chill for several hours for the flavors to meld.

Spicy Brown Mustard Dressing: In small bowl, mix mayonnaise, lemon juice, spicy brown mustard, salt and black pepper.

Helpful Hint:  In maintenance-style eating, a small apple, chopped may be used instead of jicama or celery in this salad.

Yield:  3 servings

1 serving/celery/jicama

379.3/380.9 calories

17.4/17.4 g protein

32.0/32.0 g fat

0.6/0 g fiber

4.0/4.5 g net carbs

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