Egg Salad, Tangy fodmap friendly

Name: Egg Salad, Tangy fodmap friendly Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 2 large Hard Boiled Egg; 1 oz Pickles Mt. Olive Bread & Butter Chips dices; 2 tsp Maille Old Style Whole Grain Dijon Mustard; a drizzle of infused Extra Virgin Olive Oil; 4 dashes homemade Lemon Pepper Seasoning Blend; 2 T Duke Mayo 1 Tbsp; Green Onion (fresh-1 stalk) green part only; 3 dash Salt

Minutes to Prepare: 5
Minutes to Cook: 12

Number of Servings: 4

Ingredients

2 large Hard Boiled Egg 1 oz Pickles, Mt. Olive Bread & Butter Chips, dices2 tsp Maille Old Style Whole Grain Dijon Mustarda drizzle of infused Extra Virgin Olive Oil 4 dashes homemade Lemon Pepper Seasoning Blend 2 T Duke Mayo 1 Tbsp Green Onion (fresh-1 stalk) green part only3 dash Salt

Directions

add 2 large eggs to a small pot of cold water. bring to a boil, simmer 12 minutes. run under cold water to cool. Peel, chop, add to bowl. add all remaining ingredients, stir to mix. add to bread or eat as is.

Serving Size: 1/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DLYOUNG57.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 103.5
Total Fat: 9.3 g
Cholesterol: 98.0 mg
Sodium: 274.0 mg
Total Carbs: 2.1 g
Dietary Fiber: 0.1 g
Protein: 3.4 g

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