Low Sodium Egg Salad

2013-01-05
IMG_1945[1]
  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m

A low sodium version of a classic egg salad.  Sour cream replaces most of the mayonnaise in this recipe to reduce the sodium content.  By using just a little bit of mayo, we still achieve that great egg salad flavor.

Serve on thin slices of Country Wheat Bread with lettuce for an easy egg salad sandwich.

Ingredients

  • 8 hard boiled eggs, chopped
  • 2 bunches green onion, choppped
  • 1/3 cup light sour cream
  • 2 tablespoon mayonnaise
  • 1/2 teaspoon ground mustard
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon parika

Method

Step 1

Combine sour cream, mayonnaise, ground mustard, red wine vinegar, onion powder, black pepper, and paprika in a large bowl. Stir until well combined.

Step 2

Add hard boiled eggs and green onion, stirring until well blended. Sprinkle additional paprika on top for color, if desired.

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Nutritional Info

This information is per serving.

  • Calories

    155
  • Sodium

    122.8 mg
  • Total Fat

    11.9 g
  • Saturated Fat

    3.6 g
  • Cholesterol

    289 mg
  • Carbohydrates

    2.1 g
  • Fiber

    0.1 g
  • Sugars

    1 g
  • Protein

    9 g

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