Serves: 16
Total Calories: 30
1. Place eggs in medium saucepan cover with water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs chop.
2. In small bowl, combine eggs and all remaining ingredients mix well. Refrigerate.
Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 35 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 55 mg 18% * Sodium: 45 mg 2% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Medium-Fat Meat
This Egg Salad Spread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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