Home‎ > ‎

LINDA'S FAVORITE EGG SALAD

www.eatingwelllivingthin.wordpress.com

9 large eggs, boiled, peeled
1/3 cup regular or  reduced-fat mayo (my preference is regular…just ’cause)
2 tablespoons fat-free half & half or milk
1/2 teaspoon Splenda or sugar
1/8-1/4 teaspoon salt - to taste
1/8 teaspoon black pepper
.
Shred or dice the eggs and, in a small bowl, combine with the mayo, half & half, Splenda, salt, and pepper.  Cover and chill.  This will become less ‘wet’ as it chills.
Makes approx five 1/2-cup servings.
.
Per Serving: 186 Calories; 10 g Protein; 15 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 353 mg Sodium
Comments