Eggland’s Best Egg Salad
- Active Time 15m
- 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, imitation, no cholesterol
- 1 tablespoon plain low-fat yogurt
- 1/2 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Chop the Eggland’s Best Hard-Cooked Eggs and set aside.
Chop the celery, pepper and onion. Using a pastry blender or large fork, combine the eggs, mayonnaise, yogurt, mustard, cider vinegar, salt and pepper and mix well. Add the celery, pepper and onion to the egg mixture.
Divide into equal portions and serve in a sandwich or as a salad on lettuce.
Recipe reprinted by permission of Eggland's Best. All rights reserved.
nutrition information per serving
149 calories; 11g total fat; 175mg cholesterol; 216mg sodium; 5g carbohydrates; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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