Special Egg Salad Recipe

By traciesparks

We enjoy this egg salad as a stuffing for fresh tomatoes or a spread on sandwiches. It could even be used as a dip with your favorite crackers.—Judy Nissen, Sioux Falls, South Dakota

Ingredients

• 3 ounces PHILADELPHIA Neufchatel Cheese
• 1/4 cup fat-free mayonnaise
• 1/2 teaspoon sugar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 12 slices whole wheat bread, toasted
• 6 lettuce leaves

Preparation

Step 1

In a small bowl, beat the cream cheese until smooth. beat in the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour. Serve on toast with lettuce. Yield: 6 servings.


Nutritional Analysis: One serving equals 259 calories, 10 g fat (4 g saturated fat), 225 mg cholesterol, 528 mg sodium, 30 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.

Special Egg Salad published in Country Woman March/April 2003, p36