Sweet Egg Salad
- Number of Servings: 6
Ingredients
5 Eggs (sub 7 egg whites)1/4 c thinly sliced Scallions1 teaspoon Dried Basil2T Fat Free Sour Cream2 teaspoon Dijon Mustard1T Sweet Pickle Relish1 teaspoon Dried Dill1 teaspoon Dried Oregano4T Finely Chopped CeleryServes 6
1.
To make hard-boiled eggs: place eggs in a saucepan and run cold water into the pan until water is one inch above eggs. Cook over medium heat until water begins to boil. Reduce the heat to low and simmer 13 minutes. Remove eggs from pan with a spoon or ladle and let cool slowly, or run cold water over them to cool more quickly. Peel the eggs when cool enough to handle.
2.
Grate the eggs into a bowl using the large holes of the grater.
3.
Add the pickle relish, scallion, dill, basil, oregano, sour cream, celery and Dijon mustard. Stir until evenly mixed.
4.
Divide the egg salad between four slices of the toasted rye bread. Top each sandwich with two slices of tomatoes and arugula or lettuce. Top with remaining slices of bread and serve
Number of Servings: 6
Recipe submitted by SparkPeople user EXCUSELESS.
To make hard-boiled eggs: place eggs in a saucepan and run cold water into the pan until water is one inch above eggs. Cook over medium heat until water begins to boil. Reduce the heat to low and simmer 13 minutes. Remove eggs from pan with a spoon or ladle and let cool slowly, or run cold water over them to cool more quickly. Peel the eggs when cool enough to handle.
2.
Grate the eggs into a bowl using the large holes of the grater.
3.
Add the pickle relish, scallion, dill, basil, oregano, sour cream, celery and Dijon mustard. Stir until evenly mixed.
4.
Divide the egg salad between four slices of the toasted rye bread. Top each sandwich with two slices of tomatoes and arugula or lettuce. Top with remaining slices of bread and serve
Number of Servings: 6
Recipe submitted by SparkPeople user EXCUSELESS.
Nutritional Info Amount Per Serving
- Calories: 188.7
- Total Fat: 12.1 g
- Cholesterol: 481.0 mg
- Sodium: 210.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.3 g
- Protein: 14.7 g
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