EGG SALAD DELUXE
1/2 cup mayonnaise
1 tablespoon cider vinegar
2 teaspoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon salt
1/4 teaspoon pepper
3 stalks celery, coarsely chopped
1/2 cup red onion, coarsely chopped
2 tablespoons fresh parsley, chopped
8 hard boiled eggs, peeled
In a medium bowl, mix the mayonnaise, vinegar, Splenda, salt and pepper. Stir in the celery, onion and parsley. Coarsely chop the eggs and gently stir into the remaining ingredients. Chill before serving.
Makes about 4-6 servings
Do not freeze
Per 1/4 Recipe: 361 Calories; 32g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 241 Calories; 21g Fat; 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I love the flavor of the dressing in Dana's UnPotato Salad and I thought it might taste good in egg salad. This salad is pretty much the same salad minus the cauliflower. I also added some parsley because I had some on hand. It's a nice change from my usual egg salad and I especially like all the large chunks of crunchy veggies.
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