Easy Egg Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 133.4
- Total Fat: 9.9 g
- Cholesterol: 213.0 mg
- Sodium: 152.8 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.6 g
- Protein: 6.8 g
View full nutritional breakdown of Easy Egg Salad calories by ingredient
Introduction
A quick, easy to make meal--breakfast, lunch or dinner. A quick, easy to make meal--breakfast, lunch or dinner.Number of Servings: 4
Ingredients
-
eggs (4)
carrots (2 tablespoons grated)
roma tomato (1/2 diced)
avocado (medium, diced)
mayo (1 tablespoon)
dijon mustard (2 teaspoons)
white pepper
Directions
Place 4 eggs into a pan and cover with water. Heat on high until water comes to rolling boil. Turn the heat slightly down to prevent boil over and cook for ten minutes. Set in sink and cover with cool water.
Dice half of a medium avocado and place in a large bowl. Dice 1/2 of a Roma tomato and add to avocado. Add in 2 tbs of grated carrots.
Dice the cooled eggs and add to vegetables. Stir in 1 tbs of mayo and 2 tsp of dijon mustard. Mix well.
Add spices according to your taste buds. I prefer simply a sprinkle of white pepper.
Serve over a bed of lettuce for a light lunch or on a slice of whole wheat toast for a heartier meal.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MREE777.
Dice half of a medium avocado and place in a large bowl. Dice 1/2 of a Roma tomato and add to avocado. Add in 2 tbs of grated carrots.
Dice the cooled eggs and add to vegetables. Stir in 1 tbs of mayo and 2 tsp of dijon mustard. Mix well.
Add spices according to your taste buds. I prefer simply a sprinkle of white pepper.
Serve over a bed of lettuce for a light lunch or on a slice of whole wheat toast for a heartier meal.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MREE777.