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Egg Salad with Leaves

 

35

Yield

8

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

8 large eggs
large, hardcooked, shelled
cup mayonnaise
cup yogurt, non-fat
unflavored
3 tablespoons dill weed
minced fresh
1 teaspoon black pepper
1 x salt
*
2 quarts lettuce leaves
*

Directions

  1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise, yogurt, dill, pepper, and salt to taste; mix well.

Serve, or cover and chill up to a day.

  1. Arrange leaves on a platter and put egg salad in a small bowl.

Serve leaves on plates and top with salad, or scoop salad onto leaves and hold to eat.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 12362% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 215mg 72%
Sodium 147mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 1%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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