Special Egg Salad
Country Woman
- try a FREE ISSUE today!
We enjoy this egg salad as a stuffing for fresh tomatoes or a spread on sandwiches. It could even be used as a dip with your favorite crackers.—Judy Nissen, Sioux Falls, South Dakota
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 15 min. + chilling
Ingredients:
- 3 ounces reduced-fat cream cheese
- 1/4 cup fat-free mayonnaise
- 1/2 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 6 hard-cooked eggs, chopped
- 12 slices whole wheat bread, toasted
- 6 lettuce leaves
Directions:
In a small bowl, beat the cream cheese until smooth. beat in the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour. Serve on toast with lettuce. Yield: 6 servings.