Recipe
Salad
Egg Salad Spread Supreme
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 hard-cooked eggs, peeled and chopped | ||
| ¼ c. shredded zucchini | ||
| ¼ c. shredded carrots | ||
| 2 tbsp. chopped celery | ||
| 1 tbsp. chopped green onion | ||
| ¼ c. fat-free cream cheese, softened | ||
| 2 tbsp. plain yogurt | ||
| ¼ tsp. seasoning salt | ||
| ¼ tsp. dill weed | ||
| each dry mustard, salt and pepper |
Directions
- Combine eggs, zucchini, carrots, celery and green onion in bowl. Set aside.
- Mix cream cheese, yogurt, seasoning, dill weed, dry mustard, salt and pepper until throughly blended.
- Combine cream cheese mixture and egg mixture.
- Cover and refrigerate until ready to use.
- Serve on split hard rolls, bagels or bread.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 215mg
- Sodium: 160mg
- Total Carbohydrates: 2g
- Protein: 8g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
www.iowaegg.org.