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Egg Salad Stacks

Serves: 2
Total Calories: 325

Ingredients

4 hard-cooked eggs, chopped
2 medium green onions, sliced
1/4 cup shredded carrot
2 tablespoons mayonnaise or salad dressing
2 tablespoons plain low-fat yogurt
1/4 teaspoon curry powder
1/8 teaspoon salt
dash of pepper
4 leaves Romaine lettuce
2 English muffins, split and toasted, or 2 slices bread
4 rings yellow or green bell pepper
2 tablespoons alfalfa sprouts

Directions:

Mix eggs, onions, carrot, mayonnaise, yogurt, curry powder, salt and pepper. Place 1 romaine leaf on each muffin half. Top with egg mixture, bell pepper rings and alfalfa sprouts.

1 SERVING: Calories 400 (Calories from Fat 200) Fat 22g (Saturated 5g) Cholesterol 435mg Sodium 630mg Carbohydrates 35g (Dietary Fiber 3g) Protein 19g.

Nutritional Facts:

Serves: 2
Total Calories: 325
Calories from Fat: 163

This Egg Salad Stacks recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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