Creamy Egg Salad
“I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favourite crisp crackers.” —Cynthia Kohlberg, Syracuse, Indiana
- Sub a 4-ounce jar of pimientos for the finely chopped pepper, and add 1/2 cup of finely grated sharp cheddar cheese for a heartier take on a Southern classic.
- Freshen this recipe from your summer garden by using dill instead of (or in addition to) the parsley. Remember, dill packs quite a punch, so 2 teaspoons instead of 2 tablespoons should do it.
1/2 cup: 228 calories, 19g fat (6g saturated fat), 264mg cholesterol, 456mg sodium, 6g carbohydrate (4g sugars, 0 fibre), 9g protein.