Egg Salad Recipe Ingredients 8 large hard-boiled eggs, (see Tip) 3 tablespoons nonfat sour cream, or nonfat plain yogurt 1 tablespoon reduced-fat mayonnaise 1 tablespoon grainy mustard 4 scallions, trimmed and chopped Salt & freshly ground pepper, to taste 3/4 cup washed and stemmed watercress 8 slices pumpernickel bread Preparation 1.Scoop out egg yolks. Place 2 yolks in a small bowl and reserve the rest for another use. Chop egg whites and reserve. Mash the yolks with a fork and stir in sour cream (or yogurt), mayonnaise and mustard. Add chopped egg whites and scallions and season with salt and pepper. 2.Arrange watercress on 4 bread slices. Top with the egg salad and cover with the remaining bread slices. Tips & Notes Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled. Nutrition Per serving: 289 calories; 11 g fat (3 g sat, 4 g mono); 373 mg cholesterol; 29 g carbohydrates; 16 g protein; 4 g fiber; 601 mg sodium; 289 mg potassium. Nutrition Bonus: Folate (30% daily value), Vitamin A (20% dv), .Iron (15% dv). Carbohydrate Servings: 2 Exchanges: 1 1/2 starch, 1 1/2 medium-fat meat To SAVE this , be sure to click SHARE so it will store on your personal page. For more great recipes lots of fun, amazing ideas... ! Click the link and join our support https://facebook/groups/SBC90/ Like my Page===>https://facebook/Briansbc FOLLOW ME, I am always posting awesome stuff ♥: https://facebook/brian.n.sr
Posted on: Thu, 20 Mar 2014 06:12:50 +0000
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