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New-Fashioned Egg Salad

Think beyond the usual PB & J for lunch. This egg salad is a tasty option and takes just a few minutes to throw together.

Nutrition Facts

Serving Size: 1/2 cup plus 9 crackers

  • Calories 165
  • Carbohydrate 20 g
  • Protein 9 g
  • Fat 6.0 g
  • Saturated Fat 1.5 g
  • Sugar 3 g
  • Dietary Fiber 2 g
  • Cholesterol 140 mg
  • Sodium 435 mg
  • Potassium 195 mg

This Recipe Serves 4

Ingredients

6 hard-boiled large eggs, peeled
3 tablespoons gluten-free light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon pourable sugar substitute
1/8 teaspoon salt
1/8 teaspoon black pepper
1 medium celery stalk, finely chopped
36 gluten-free crackers, such as rosemary and olive oil

Instructions

  1. Cut the eggs in half and discard 6 egg yolk halves. Place the remaining egg yolk halves in a medium bowl, mash with a fork, and stir in the mayonnaise, mustard, sugar substitute, salt, and black pepper. 
  2. Finely chop the egg whites and stir into the egg mixture with the celery. Serve with crackers.

From Gluten-Free Meals for People with Diabetes by Nancy S. Hughes and Lara Rondinelli-Hamilton, RD, LDN, CDE

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A Gluten-Free Meal Plan

Wondering what a meal plan that’s diabetes friendly and gluten-free looks like? Check out this month’s sample plan to find out!

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