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Egg Salad with Leaves

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Submitted by Mara

YIELD

8 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

8 8
LARGE LARGE EGGS
large, hardcooked, shelled
79
CUP ML MAYONNAISE
79
CUP ML YOGURT, NON-FAT
unflavored
3 45
TABLESPOONS ML DILL WEED
minced fresh
1 5
TEASPOON ML BLACK PEPPER
1 1
X X SALT *
2 2
QUARTS 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 Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 123 62% 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?
Trans-fat Free, Low Carb
 

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