Cheese and Onion Egg Salad.

Like most egg salads this can be used in sandwiches, as a spread or in a fresh green salad. Whichever way we eat this we love the flavour and don't have to worry about too many calories!

To make 2 servings:

	kcal
2 hard boiled eggs, chopped	156
60ml (4 tbsp) low fat mayonnaise	68
30ml (2 tbsp) onion, finely chopped	8
1 clove garlic, crushed (optional)	4
60ml (4 tbs) freshly grated parmesan cheese	176
2.5ml (1/2 tsp) Dijon mustard	2
5ml (1 tsp) white wine vinegar	1
Salt and fresh ground pepper to taste	2
Total	417

Around 210 kcal per serving

While the eggs are boiling put all the other prepared ingredients in a mixing bowl and mix together well.

You can leave the garlic out if you like but I always think it brings out all the other flavours and adds very little to the calorie count.

Once the eggs are hard-boiled (I leave mine for 10 minutes) cool them down quickly under cold water and remove the shells. Chop the eggs and add them to the mixture. Stir everything well and add the salt and freshly ground pepper.

Cover the mixing bowl and chill for an hour to let the flavours blend before serving.

Don't fancy cheese and onion egg salad? Click here for other salad ideas.

Click here to see other low calorie recipes.

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