Egg Salad Spread Supreme
Serving Size: 6
Ingredients
Quantity
eggs, hard cooked, chopped
6
zucchini, shredded
1/4 cups
carrots, shredded
1/4 cups
celery, chopped
2 tablespoons
green onion, chopped
1 tablespoons
fat free cream cheese, softened
1/4 cups
plain yogurt (or mayonnaise)
2 tablespoons
seasoning salt
1/4 teaspoons
dill weed
1/4 teaspoons
dry mustard
pinch
salt
pinch
pepper
pinch
Directions
Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside. Mix cream cheese, mayonnaise, and seasonings until thoroughly blended. Combine cream cheese mixture and egg mixture. Cover and refrigerate until ready to use.
Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.
Nutritional Analysis per serving: calories 90, protein 8 g, carbohydrates 2 g, fat 5 g (1.5 g saturated), cholesterol 215 mg, sodium 180 mg.
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© 2014 Iowa Egg Council
