Egg and Veggie Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
6 hard-boiled eggs, chopped3/4 each C. thawed frozen peas and thawed frozen carrots1/2 C. sliced almonds3/4 C. light Miracle Whip1 Tablespoon coarse ground mustard
1. Let the veggies thaw overnight. Then, boil your eggs, and once they cool peel and chop.
2. Put everything in a bowl and mix ^.^
3. Refrigerate at least an hour so all the flavors blend together.
Makes 6 servings, or more if you eat it as a side. (In my family we have this on its own for lunch)
**With some spinach, sprouts, and tomatoes added this makes awesome wraps**
Number of Servings: 6
Recipe submitted by SparkPeople user RENDOODLE.
2. Put everything in a bowl and mix ^.^
3. Refrigerate at least an hour so all the flavors blend together.
Makes 6 servings, or more if you eat it as a side. (In my family we have this on its own for lunch)
**With some spinach, sprouts, and tomatoes added this makes awesome wraps**
Number of Servings: 6
Recipe submitted by SparkPeople user RENDOODLE.
Nutritional Info Amount Per Serving
- Calories: 184.3
- Total Fat: 12.5 g
- Cholesterol: 220.4 mg
- Sodium: 412.5 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.1 g
- Protein: 9.4 g
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