Low Carb Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
10 Hard Boiled Eggs2.5 T Kraft Olive Oil Mayo2 T Dill Relish1 Packet Splenda1 T Heavy Whipping CreamSalt and Pepper to taste
Bring pot of eggs and water to boil, remove from heat and cover with lid, set timer for 17 mins. Remove from pot and add to bowl of ice cold water letting sit for 10 mins. to cool. Then peel and make salad or refrigerate for later.
When making the egg salad, simply remove yolks into a bowl, leaving whites set aside. Add all other ingredients into bowl with yolks and mix well. Then slice eggs with egg slicer or knife and fold into the yolk mixture.
Serving Size: Makes 7 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user KL2642.
When making the egg salad, simply remove yolks into a bowl, leaving whites set aside. Add all other ingredients into bowl with yolks and mix well. Then slice eggs with egg slicer or knife and fold into the yolk mixture.
Serving Size: Makes 7 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user KL2642.
Nutritional Info Amount Per Serving
- Calories: 123.5
- Total Fat: 7.9 g
- Cholesterol: 276.2 mg
- Sodium: 184.8 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.0 g
- Protein: 8.6 g
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