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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 114.8
  • Total Fat: 7.9 g
  • Cholesterol: 146.3 mg
  • Sodium: 280.5 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 7.1 g

View full nutritional breakdown of The Editor's Egg Salad calories by ingredient
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The Editor's Egg Salad

Submitted by: EDITORABC

Introduction

Using fewer mayo and egg yolks and more mustard leads to a very yummy, low-cal egg salad! Using fewer mayo and egg yolks and more mustard leads to a very yummy, low-cal egg salad!
Number of Servings: 6

Ingredients

    4 hard-boiled eggs
    3 hard-boiled egg whites (just cook 7eggs and omit 3 yolks)
    1/4C reduced fat mayo
    1/4 C mustard
    1 tsp white wine vinegar
    1 tsp sugar
    salt and pepper

Directions

Makes enough for 6 sandwiches (1/4 C servings)

Hard boil eggs, remove shells and 3 egg yolks. Chop to desired size and add to a medium bowl.

Add mayo, mustard, sugar, vinegar, salt and pepper. Mix to combine, season to taste. Refrigerate!

Number of Servings: 6

Recipe submitted by SparkPeople user EDITORABC.






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