Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 163.6
- Total Fat: 10.4 g
- Cholesterol: 222.5 mg
- Sodium: 158.1 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.6 g
- Protein: 13.3 g
View full nutritional breakdown of Egg Salad calories by ingredient
Egg Salad
Submitted by: GIGISPARKYIntroduction
A lower fat and cholesterol version. Add a little dill relish if you want a zippier taste. Time does not include boiling eggs and draining tofu. A lower fat and cholesterol version. Add a little dill relish if you want a zippier taste. Time does not include boiling eggs and draining tofu.Number of Servings: 4
Ingredients
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1/2 c. light sour cream
1 t. Dijon mustard
1/2 c. diced celery
1/4 c. chopped parsley
1/4 c. chopped green onion
2 - 4 T. chopped fresh dillweed
4 hard-boiled eggs
6 oz. hard tofu, well drained
Directions
Blend sour cream and mustard. Add other ingredients and mix. Taste for mustard and salt (I do not use salt in this recipe.) Serve on a bed of salad greens with tomato for a salad or on bread for a sandwich.
Number of Servings: 4
Recipe submitted by SparkPeople user GIGISPARKY.
Number of Servings: 4
Recipe submitted by SparkPeople user GIGISPARKY.
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