Veggie Egg Salad
Crunchy carrot, cucumber and scallions are a colorful addition to this vegetarian egg salad recipe. Pack it with some crunchy crackers and tomatoes for a healthy, light lunch.
Source: EatingWell Magazine, March/April 2012
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Nutrition Facts
Serving Size: about 3/4 cup
Per Serving:
135 calories; protein 11g; carbohydrates 6.5g; dietary fiber 0.8g; sugars 2.9g; fat 7g; saturated fat 1.9g; cholesterol 189.1mg; vitamin a iu 3042.8IU; vitamin c 2.8mg; folate 36.2mcg; calcium 67.5mg; iron 1.1mg; magnesium 17.4mg; potassium 247.7mg; sodium 313.6mg; thiamin 0.1mg.
Exchanges:
1 1/2 lean meat, 1/2 fat
