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  • 6 eggs, boiled
  • 1 celery stalk
  • 1/2 red bell pepper
  • 1-2 tbsp minced dill pickle or relish
  • 1/4 c minced red onion
  • 2 tbsp minced fresh dill, or 2 tsp dried dill
  • 2 tbsp reduced fat mayonnaise
  • 2 tsp prepared horseradish
  • 1 tsp dijon mustard


  • Dice celery & bell pepper. Add pickle/relish, red onion, and dill to bowl. Chop 2 eggs and add to bowl. Remove & discard yolks from remaining 4 eggs, chop whites, and add to the bowl. Stir in the mayonnaise, horseradish, and mustard & mix well. Serve chilled - 2 cups yield.


Low-fat egg salad from one of my favorite vegetarian restaurants - the Moosewood Restaurant in Ithaca, NY.

Categories: Main Dish 

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