Be the first to
rate this recipe!
Create a Recipe Makeover

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
Report Inappropriate Recipe

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

SparkPeople Sponsored Video


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.





TAGS:  Side Items |

Great Stories from around the Web


Rate This Recipe