ROASTED RED PEPPER EGG SALAD
6 hard boiled eggs, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 ounces roasted red pepper, chopped (2 peppers) *
2 ounces sugar free bread and butter pickles, chopped (12 pickle chips)
Dressing:
1/2 cup mayonnaise
1/2 teaspoon mustard
1 tablespoon cider vinegar
2 teaspoong granular Splenda or equivalent liquid Splenda
Whisk the dressing ingredients well in a medium bowl. Add the remining ingredients; chill well before serving.
Makes 4 servings
Do not freeze
* I used the kind that come in a jar. I drained them and patted them dry before chopping them. You could roast, peel and seed your own peppers for this as well.
Per Serving: 325 Calories; 30g Fat; 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This ended up a little soupy so I would cut the dressing ingredients by half next time. This is pretty good but I like my Egg Salad Deluxe better.