Search
by Ingredient

Sort of Egg Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by shanebrady

YIELD

2 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

6 6
LARGE LARGE EGGS
1 15
TABLESPOON ML MAYONNAISE, LIGHT
2 1E+1
TEASPOONS ML DIJON MUSTARD
¼ 1.3
TEASPOON ML DRY MUSTARD
2 1E+1
TEASPOONS ML DILL WEED
fresh, chopped
0.6
TEASPOON ML BLACK PEPPER
freshly ground
4 4
SLICES SLICES BREAD
whole wheat

Directions

Boil the eggs for 5 minutes; run them under cold water and peel.

Separate the whites from the yolks and discard the yolks.

Chop the whites, combine them with the other ingredients and serve on whole wheat bread or in pita pockets.

One ounce serving equals a half cup (4 ounces) of egg salad in one whole wheat pita or two slices of whole wheat bread.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 378 46% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 637mg 212%
Sodium 662mg 28%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 47g
Vitamin A 16% Vitamin C 1%
Calcium 18% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe