Egg Salad – My Way
6 hard-boiled eggs
1 celery rib, finely diced
2 or 3 Tbls. chopped stuffed olives**
1 small onion, finely diced
¼ tsp. mustard powder
1 tsp. dried salt-free seasoning mix
2 green Korean hot peppers, stems and seed removed, finely diced*
2 large dollops of low-fat mayo using soup spoon to dish it out
Add the celery, olives, onion, mustard powder, seasoning mix and diced hot peppers to a 20-ounce recycled plastic container. Mix well.
Slice the eggs in half and remove yolks to plastic container and mash them into the mixed ingredients.
Chop the egg whites in irregular dice and add to plastic container. Mix well. Make a well in the center of the mixture. Add the mayonnaise in the well and mix the mayo in very well.
Can be served on salad greens or in a sandwich(es). There’s enough egg salad for about 4 sandwiches.
*More capsicum in some form could be added.
**No vinegar was added because the olive solution is tart.