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Serve this hearty egg salad on split hard rolls, bagels, whole wheat or white bread slices, or croissants.

Egg Salad Spread Supreme

6 hard-cooked eggs, chopped

1/4 cup shredded zucchini

1/4 cup shredded carrots

2 tablespoons chopped celery

1 tablespoon chopped green onion

1/4 cup fat-free cream cheese, softened

2 tablespoons plain yogurt (or mayonnaise)

1/4 teaspoon seasoning salt

1/4 teaspoon dill weed

Pinch of dry mustard

Salt and pepper to taste

1. Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside.
2. Mix cream cheese, mayonnaise, and seasonings until thoroughly blended.
3. Combine cream cheese mixture and egg mixture. Cover and refrigerate until ready to use.

Makes 6 servings.

Nutritional Analysis per serving: calories 90, protein 8 g, carbohydrates 2 g, fat 5 g (1.5 g saturated), cholesterol 215 mg, sodium 180 mg.

Recipe provided courtesy of Iowa Egg Council.