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This is a delicious egg salad recipe that I have been preparing for a number of years and it always gets rave reviews and requests for the recipe. Serve on toast with tomato and lettuce.
Ingredients
- 3 eggs
- ¼ cup fat-free mayonnaise
- ¼ cup light sour cream
- 1 ½ teaspoons Chinese hot prepared mustard
- 1 stalk celery, finely chopped
- 5 pimento-stuffed green olives, chopped
- 1 tablespoon sweet pickle relish
- ¼ teaspoon paprika
- 1 pinch red pepper flakes
- salt and pepper to taste
Directions
Step 1
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
Step 2
Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 90 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 7% |
| Cholesterol142mg | 47% |
| Sodium422mg | 18% |
| Total Carbohydrate7g | 3% |
| Dietary Fiber0g | 1% |
| Total Sugars5g | |
| Protein6g | |
| Vitamin C1mg | 6% |
| Calcium59mg | 5% |
| Iron1mg | 5% |
| Potassium102mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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