Appetizers / Soups / Salads

Mark's November Egg Salad is for Lunch.

Mark's November Egg Salad takes several minutes to prepare.

Mark's November Egg Salad takes 15 minutes to cook.

Mark's November Egg Salad makes 1 servings.

The ingredients for Mark's November Egg Salad are:

2 hard boiled Eggs
2 teaspoons Avocado puree
2 teaspoons pumpkin puree
2 teaspoons balsamic vinegar (I used black cherry balsamic)
2 teaspoons dill pickle relish
2 cloves Garlic, minced
0.25 teaspoons smoked sea salt

Here is how you make Mark's November Egg Salad:

Cool eggs and dice. in small bowl mix all remaining ingredients until almost smooth (the relish will not smooth out). Pour over diced eggs and FOLD until well incorporated. Chill. Makes 2 servings. I serve on a sandwich thin which adds 100 calories.Serving Size: .5Number of Servings: 1Recipe submitted by SparkPeople user MNWOODCOFF.

The nutritional information for Mark's November Egg Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 176.7

• Total Fat: 11.5 g
• Cholesterol: 370.0 mg
• Sodium: 805.4 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 1.0 g
• Protein: 12.7 g

The dietary needs meet for Mark's November Egg Salad is Low Fat