Mark's November Egg Salad

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 176.7
  • Total Fat: 11.5 g
  • Cholesterol: 370.0 mg
  • Sodium: 805.4 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 12.7 g

View full nutritional breakdown of Mark's November Egg Salad calories by ingredient
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Introduction

no mayo in this recipe no mayo in this recipe
Number of Servings: 1

Ingredients

    2 hard boiled Eggs
    2 teaspoons Avocado puree
    2 teaspoons pumpkin puree
    2 teaspoons balsamic vinegar (I used black cherry balsamic)
    2 teaspoons dill pickle relish
    2 cloves Garlic, minced
    0.25 teaspoons smoked sea salt

Directions

Cool eggs and dice. in small bowl mix all remaining ingredients until almost smooth (the relish will not smooth out). Pour over diced eggs and FOLD until well incorporated. Chill. Makes 2 servings. I serve on a sandwich thin which adds 100 calories.

Serving Size: .5

Number of Servings: 1

Recipe submitted by SparkPeople user MNWOODCOFF.

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