EGG SALAD II

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Egg Salad II image

Pair this versatile classic with different toppings to enjoy on a variety of breads. You can also serve it on a bed of lettuce as part of an attractive salad plate.

Provided by Anna P.

Categories     Spreads

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs
1/3 cup light mayonnaise
2 tablespoons light sour cream
1 tablespoon chopped fresh dill or 1 tablespoon parsley
1 tablespoon chopped fresh chives or 1 tablespoon green onion
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In bowl, mash eggs with fork.
  • Stir in mayonnaise, sour cream, dill, chives, mustard, salt and pepper.
  • (Make-ahead: cover and refrigerate for up to 24 hrs.).

Nutrition Facts : Calories 233.8, Fat 18, SaturatedFat 4.8, Cholesterol 433.5, Sodium 461.9, Carbohydrate 3.6, Fiber 0.2, Sugar 2.1, Protein 13.1

*** Explore more Egg Salad II Recipes »

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