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Egg Salad (by TLC-DF#88) is for Lunch.

Egg Salad (by TLC-DF#88) takes 15 minutes to prepare.

Egg Salad (by TLC-DF#88) takes 10 minutes to cook.

Egg Salad (by TLC-DF#88) makes 1 servings.

The ingredients for Egg Salad (by TLC-DF#88) are:

Hard Boiled Egg, 2 large
Egg white, 1 serving
Yellow Mustard, 2 tsp or 1 packet
Kraft Fat Free Mayonnaise, 1 tbsp
Pepper, black, 2 dash
Salt, 2 dash

Here is how you make Egg Salad (by TLC-DF#88):

Boil & peel 3 eggs. Discard 1 yolk. Chop up the 2 whole eggs and extra egg white in small bowl. Salt & pepper lightly. Add a nice squirt (approx. 2 T) yellow mustard & mix. Then add approx. 1 T fat-free mayo. Mix well. (I'm not much of a bread eater, but if making a sandwich, remember to add the bread's calories.)Serving Size: About 3/4 cup serving.Number of Servings: 1Recipe submitted by SparkPeople user DIRTFLIRT88.

The nutritional information for Egg Salad (by TLC-DF#88) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 174.1

• Total Fat: 11.0 g
• Cholesterol: 424.0 mg
• Sodium: 721.2 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.4 g
• Protein: 18.0 g