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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
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Egg Salad

Submitted by: GIGISPARKY

Introduction

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

    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.





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