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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
  • 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-boiled large 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.
Nutrition Facts
1 sandwich: 259 calories, 10g fat (4g saturated fat), 225mg cholesterol, 528mg sodium, 30g carbohydrate (0 sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.

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