Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Hard Boiled Egg, 8 large Celery, raw, .33 cup, diced Oikos Organic Greek Yogurt, Plain, 4 oz *Grey Poupon Dijon Mustard, 1 tsp Dill weed, fresh, 3 sprigs
Boil eggs and cool. Chop and place in a mixing bowl. Mix in celery, yogurt, dijon mustard and dill, salt and pepper to taste. Dust with paprika (optional).
Great on toasted rye bread or simply a salad.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user DBARIZONA.
Great on toasted rye bread or simply a salad.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user DBARIZONA.
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 10.6 g
- Cholesterol: 424.0 mg
- Sodium: 172.7 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.2 g
- Protein: 15.2 g
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