This egg salad recipe is made sweet and tangy with help from a delicious kumquat poppy seed vinaigrette, and it's made lower in fat by using fewer egg yolks. It's healthy and delicious, and a perfect light lunch recipe!
Place eggs in a saucepan and cover with cold water.
Bring eggs to a boil over high heat. As soon as water comes to a rolling boil, place a lid on the pan, remove from heat, and let eggs stay in hot water for 20-25 minutes.
Drain and rinse immediately with cold water to stop the cooking process. To easily peel the eggs, place them back into the pan, put the lid back on, and shake them a few times (like you're cooking popcorn on the stove).
Peel eggs and place the eggs Into a medium sized mixing bowl, but remove 2 of the yolks. The extra yolks will not be used for this recipe. (You may keep them in if desired, I removed them to reduce the fat and calories in this recipe.) Use a fork to break up and mash the eggs in the bowl.
Add diced celery and all additional ingredients and use a spoon to stir and combine. Taste and season with additional salt and pepper, if desired.
Serving suggestions: Serve between slices of low carb, whole wheat bread, in lettuce cups, wraps, pita pockets, or stuffed into tomatoes.