Try this Egg Salad with Leaves recipe, or contribute your own.
Suggest a better description1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise, yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and chill up to a day. 2. Arrange leaves on a platter and put egg salad in a small bowl. Serve leaves on plates and top with salad, or scoop salad onto leaves and hold to eat. Makes 2 1/2 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (29g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 78 | ||
Calories from Fat: 57 (73%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.3g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 137.8mg | 5 % | |
Potassium 27.6mg | 1 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.2g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.