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Celery Egg Salad Appetizers


This delightful appetizer is healthy, low carb, and delicious! It features celery sticks with egg salad on top in bite-sized portions.

Celery Egg Salad Appetizers Ingredients:

2 eggs
1/4 cup mayo
1 tsp yellow mustard
1/8 tsp paprika
salt
pepper
5 stalks celery
paprika

Start by hard boiling the eggs. Let them cool, then peel them and chop them very finely. You want tiny pieces so they fit onto the celery pieces properly. Mix in the mayo - you probably won't need the full quarter cup. Judge for yourself based on how wet or dry your eggs are how much you need. Now add in the mustard, paprika, and then salt and pepper to taste.

Cut the celery sticks up into about 2 inch long pieces. You'll want to look for celery sticks that aren't too flat, but aren't too narrow, so there's space in the middle for the egg salad to sit. Dole in the egg salad. Aim to have plenty to have flavor but not so much that the person's fingers get gooey.

Then dust with the paprika on top for decoration.

Voila! A perfect finger food that is great for all ages, and which is good for you as well. The celery gives you much needed fiber!

The carb counts here are all fairly minuscule. An entire stalk of celery only has 1.2g of carbs in it. An egg only has 0.3g of carbs. Mayo can vary fairly substantially so always make sure you look at labels and get one as close to zero as you can, if it's not at pretty much zero.

A word here on eggs. I am a strong proponent of having cage free eggs. I'm not sure if you've seen the various videos online of how hens are normally kept, but it's fairly horrific. We each choose each day with our actions how the world around us is run. Buying cage free eggs is a great step towards supporting a more peaceful planet. Yes, they cost a little more, but it also costs more to buy clothes from non-slave-labor companies too. Every day and every step helps out!

Come on by our forums and share your thoughts on this appetizer!



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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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