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8 large eggs
1/4 cup Smart Balance® Light Mayonnaise
2 tbsp finely diced celery
1 tsp Dijon mustard
1 tsp fresh chopped dill (or chives)
1/4 tsp coarse kosher salt
pinch fresh cracked pepper to taste
4 butter lettuce leaves for serving
Boil enough water in a medium pot to cover eggs. When water comes to a boil, cover pot and shut off heat. Keep eggs in pot for 20 minutes. Discard water, then run under cold water and peel the eggs, tossing out the yolks. Chop into ½-inch squares.
In a medium bowl combine mayonnaise, celery, mustard, dill, salt, pepper and chopped egg whites. Serve salad in lettuce leaves.
Number of Servings: 4
Nutrition per serving
Saturated Fat 0g
Poly Fat 2g
Mono Fat 3g
Trans Fatty Acid 0g
Dietary Fiber 0g