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Outsmart Your Kitchen

QUICK and EASY food tips to help you manage your food and move away from your food managing you!



For many of us, what is in our fridge and the recipes we have available seem to not match up, which sends us either back to the grocery store, or more times than not, going out to eat (usually eating less healthfully and spending more money). A quick tip is that recipes are all GENERAL, substitutes can always be made, and recipe adjustments are also welcomed. For lunch today we have an egg salad sandwich, this is a great, quick, affordable, DELICIOUS and easy recipe, that can also be beneficial for multiple days throughout the week. See the variation in the recipe below, and also feel free to make your own adjustments!



  • Whole grain bread (lightly toasted, if preferred)

  • 6 Hard Boiled Eggs (Optional: 4 hard boiled eggs, plus 2 hard cooked egg whites)

  • 1-2 Stalks Celery, minced (In a bind, can also use celery seed instead, to taste)

  • 1/2 Tsp Kosher Salt (or table salt)

  • 1/4 - 1/2 Tsp Pepper (white or black)

  • 1 Tbsp Chopped Fresh Dill (or dried dill seasoning, to taste)

  • Choose EITHER A or B from below


  • 1/4 cup plain non-fat Greek Yogurt

  • 1 Tsp Dijon Mustard


  • 5 Tsp low-fat Mayonnaise

  • 1 Tbsp Dijon Mustard

  • 1 Tbsp Sweet Pickle Relish

  • Optional: 1 Tsp Horseradish

Scoop up your egg salad and serve either open faced on a piece of bread, or as a sandwich. Add lettuce, tomato, pickles, avocado, or additional dill upon your preference, or eat it plain! Store the rest in the fridge for a snack or for lunch later in the week. Enjoy!

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