Egg Salad with Celery Root Chips

Celery root is not a common vegetable to cook with, but it has a very mild flavor and can be cooked in a variety of ways, including baking into crispy chips!

10 g celery root, raw

19.5 g egg yolk, cooked

13.5 g olive oil

42 g egg white, cooked

25 g 40% heavy cream, whipped

14 g mayonnaise, Hellman’s

Optional: salt/pepper

Preheat the oven to 300°F. Slice the celery root paper thin, and then measure on a gram scale. Spread slices in a single layer on a parchment- or silicone-lined baking sheet. Do not overlap! Bake for about 30 minutes or until the chips are thoroughly crisp. After measuring all other ingredients on a gram scale, using an electric hand mixer, beat the egg yolks and oil until smooth. Season with salt and pepper. Fold in the chopped egg whites, whipped cream, and mayonnaise.

Notes: Hard boil eggs the night before.

Use a mandolin to slice the celery root.

Ask your dietitian to add in iceberg lettuce to wrap the egg salad, like a tortilla, if your child prefers.