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Special Egg Salad

 Special Egg Salad
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
6 ServingsPrep: 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 Facts:Nutritional Analysis: 1 sandwich 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.