Egg salad with lightened up ingredients. Great for a light lunch. From 21 Day Shred
1) Remove eggs from refrigerator and allow to come to room temperature (10 min)
2) In a large pot, bring water to a boil (covering the eggs by at least 1 inch)
3) Once boiling, add eggs and boil 3 minutes
4) Remove the pot from the burner and cover for 15 minutes
5) Drain eggs and submerge them in an ice bath to cool
6) Peel eggs, discard 6 cooked yolks and chop up the remaining eggs
7) In a large mixing bowl, stir together mayo, yogurt, mustard, relish, salt, pepper and dill. Then gently fold in eggs.
8) Chill before serving.
Makes 4 servings, serve with 6 Triscuits
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 495 | ||
Calories from Fat: 316 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.1g | 47 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 1275.2mg | 392 % | |
Sodium 602mg | 21 % | |
Potassium 450.2mg | 12 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 6g | ||
Protein 38.7g | 55 % | |
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: 495
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