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
- Combine eggs, zucchini, carrots, celery,
and green onion in bowl; set aside.
- Mix cream cheese, mayonnaise, and seasonings
until thoroughly blended.
- 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.
