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Special Egg Salad Recipe
Special Egg Salad Recipe photo by Taste of Home

Special Egg Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Special Egg Salad in Country Woman March/April 2003, p36

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.

Reviews for Special Egg Salad

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 11, 2011

Excellent! My husband didn't even notice he wasn't eating my usual egg salad. Great healthy lunch.

MY REVIEW
Reviewed Sep. 1, 2010

Ok,not great but ok man of little wrods I thanks you

MY REVIEW
Reviewed Jun. 16, 2010

Very healthy and tasty. Nice! MMMM!

MY REVIEW
Reviewed Jun. 3, 2008

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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