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Special Egg Salad

4.5 | 4 Reviews
Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Judy Nissen, Sioux Falls, South Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

We enjoy this egg salad as a stuffing for fresh tomatoes or a spread on sandwiches. It could even be used as a dip with your favorite crackers.—Judy Nissen, Sioux Falls, South Dakota

TEST KITCHEN APPROVED

Special Egg Salad

4.5 | 4 Reviews Add your review
Yield:6 servings
Prep:15 min
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Ingredients

  • 3 ounces reduced-fat cream cheese
  • 1/4 cup fat-free mayonnaise
  • 1/2 teaspoon sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard-boiled large eggs, chopped
  • 12 slices whole wheat bread, toasted
  • 6 lettuce leaves
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Directions

  1. In a small bowl, beat the cream cheese until smooth. Beat in the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour. Serve on toast with lettuce.

Nutrition Facts

1 sandwich: 259 calories, 10g fat (4g saturated fat), 225mg cholesterol, 528mg sodium, 30g carbohydrate (0 sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.
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