Vegetarian

Egg Salad, Tangy fodmap friendly is for Lunch.

Egg Salad, Tangy fodmap friendly takes 5 minutes to prepare.

Egg Salad, Tangy fodmap friendly takes 12 minutes to cook.

Egg Salad, Tangy fodmap friendly makes 4 servings.

The ingredients for Egg Salad, Tangy fodmap friendly are:

2 large Hard Boiled Egg
1 oz Pickles, Mt. Olive Bread & Butter Chips, dices
2 tsp Maille Old Style Whole Grain Dijon Mustard
a drizzle of infused Extra Virgin Olive Oil
4 dashes homemade Lemon Pepper Seasoning Blend
2 T Duke Mayo 1 Tbsp
Green Onion (fresh-1 stalk) green part only
3 dash Salt

Here is how you make Egg Salad, Tangy fodmap friendly:

add 2 large eggs to a small pot of cold water. bring to a boil, simmer 12 minutes. run under cold water to cool. Peel, chop, add to bowl. add all remaining ingredients, stir to mix. add to bread or eat as is.Serving Size: 1/4 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user DLYOUNG57.

The nutritional information for Egg Salad, Tangy fodmap friendly is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 103.5

• Total Fat: 9.3 g
• Cholesterol: 98.0 mg
• Sodium: 274.0 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 0.1 g
• Protein: 3.4 g