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Egg Salad

Ingredients
12 eggs
2 TBSP Lite mayonnaise
2 TBSP Dijon mustard
Salt/Pepper to taste

Directions
Boil eggs. Peel and keep 8 whites and 4 whole eggs.
Add eggs to food processor.
Add mayonnaise and mustard.
Pulse.
Add salt and pepper to taste.

Nutritional Information
Serves: 4
Calories: 140
Fat: 7g
Sodium: 287mg
Carbs: 3g
Sugar: 0.5g
Protein: 18g

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Richter Reco


Contact

Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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