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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:
Quick
Diabetic Friendly
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.
Originally published as Special Egg Salad in Country Woman March/April 2003, p36
New Use for Ice Cream ConesHave 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
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
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Reviewed on Jun. 11, 2011 by dwclark39
Excellent! My husband didn't even notice he wasn't eating my usual egg salad. Great healthy lunch.
Reviewed on Sep. 01, 2010 by veedwa9
Ok,not great but ok man of little wrods I thanks you
Reviewed on Jun. 16, 2010 by Tom1234
Very healthy and tasty. Nice! MMMM!
Reviewed on Jun. 03, 2008 by NJ_mommy_1
This egg salad recipe was very good! I like my egg salad warm so I skipped the regrigerate for 1 hour and ate the salad as soon as I was done making it. Thanks, will definitely use this recipe again.
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