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Special Egg Salad Recipe

Photo by: Taste of Home

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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

This recipe is:

Healthy

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6 Servings
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.

Nutritional Analysis: One serving equals 259 calories, 10 g fat (4 g saturated fat), 225 mg cholesterol, 528 mg sodium, 30 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.

Special Egg Salad published in Country Woman March/April 2003, p36

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia

Reviews for Special Egg Salad (1)