Sort Of Egg Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sandwiches | 2 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 1 | T | Light mayonnaise |
| 2 | t | Dijon mustard |
| 1/4 | t | Dry mustard |
| 2 | t | Fresh dill, chopped |
| 1/8 | t | Freshly ground black pepper |
| 2 | Whole wheat pita pockets OR | |
| 4 | Slices of whole wheat bread |
INSTRUCTIONS
Boil the eggs for 5 minutes; run them under cold water and peel. Separate the whites from the yolks and discard the yolks. Chop the whites, combine them with the other ingredients and serve on whole wheat bread or in pita pockets. One ounce serving equals a half cup (4 ounces) of egg salad in one whole wheat pita or two slices of whole wheat bread. Per serving: 299 calories, 19 grams of protein, 48 grams of carbohydrate, 566 milligrams of sodium, 4 grams of fat (13 percent of calories). From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 157
Total Fat: 17.5g
Cholesterol: 560.6mg
Sodium: 345.9mg
Potassium: 281mg
Carbohydrates: 23g
Fiber: <1g
Sugar: <1g
Protein: 22.7g