LINDA'S FAVORITE EGG SALAD

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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

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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.

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Per Serving: 186 Calories; 10 g Protein; 15 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 353 mg Sodium