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Egg Salad
A little twist on basic egg salad. A delicious, low-fat recipe for great sandwiches or over lettuce for a tasty salad!
Prep Time
5 mins Cook Time
10 mins Yield: 4 servings
5 mins Cook Time
10 mins Yield: 4 servings
- Low Fat
- Vegetarian
Ingredients
- 4 Eggland's Best Hard-Cooked Eggs
- 1/4 cup Celery, chopped
- 1/4 cup Green Pepper, chopped
- 1/4 cup Onion, chopped
- 1/4 cup Mayonnaise, fat-free
- 1 tablespoon Dijon Mustard
- 1 teaspoons Cider Vinegar
- 1/4 teaspoon Salt
- 1/8 teaspoon White Pepper
Preparation
Chop Eggland's Best hard-cooked eggs
Add the rest of the ingredients and mix well
Divide into equal portions and serve in a sandwich or as a salad on lettuce
Nutrition
| Serving size 1 Serving | |
| Calories | 93 |
| Fat | 4 g |
| Cholesterol | 175 mg |
| Sodium | 437 mg |
| Total Carbohydrate | 5 g |
| Dietary Fiber | 1 g |
| Protein | 6 g |
Your Ratings and Comments
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1
comment
By Marilyn Brittain
Jun 17, 12
this recipe is really good and super easy. The yogurt gives it a more creamier texture.