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Curried Egg Salad
(pictured)
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1/3 cup sour cream or mayonnaise |
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1/2 teaspoon salt |
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1/4 teaspoon curry powder |
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6 hard-cooked eggs, chopped |
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1 cup frozen peas, thawed |
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1/4 cup chopped green onions with tops |
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1/4 cup sliced almonds |
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Lettuce leaves, and or tomato slices, optional |
Cool ‘n’ Crunchy Egg Salad
(4 servings)
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4 oz. (about 1/2 cup) cream cheese, softened |
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2 tablespoons mayonnaise |
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1 tablespoon sweet pickle relish |
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4 hard-cooked eggs, chopped |
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1/2 cup finely chopped carrots |
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2 tablespoons chopped pimiento stuffed green olives |
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Lettuce leaves, and tomato slices, optional |
In medium bowl, stir together first 3 ingredients of either recipe. Stir in remaining
ingredients until evenly coated with dressing. Cover and chill to blend flavors.
Serve on lettuce leaves and garnish with tomato slices, if desired.
Nutritional information per serving of 1/6 of Curried Egg Salad using sour cream without optional ingredients: 148 calories, 9g protein, 6g carbohydrate, 10g total fat, 218mg cholesterol, 290mg sodium.
Nutritional information per serving of 1/4 of Cool'n'Crunchy Egg Salad without optional ingredients: 242 calories, 9g protein, 4g carbohydrate, 21g total fat, 248mg cholesterol, 319mg sodium. |
