Lunch: 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.

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

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. 
Finely chop the egg whites and stir into the egg mixture with the celery. Serve with crackers.

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