Healthy Egg Salad With Fresh Herbs


Food.com
25 mins (prep 15, cooking 10)
22 ingredients
8 servings
This egg salad is creamy thanks to the yogurt-based dressing and the fresh herbs add vibrancy and flavour. It's good as a salad on a bed of arugula or in a sandwich. .Recipe is from Martha Rose Shulman's New York Times Column, "Recipes for Health" (Jan. 7, 2010).

Categories:  salad , onions , greens , beginner-cook , 3-steps-or-less , egg , lunch~snacks , weeknight , <-30-mins , served-cold , easy , gluten-free , american , inexpensive , vegetarian , north-american , brown-bag , free-of... , diabetic , eggs~dairy , time-to-make , sandwich , presentation , to-go... , vegetable , picnic ,
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Ingredients

Nutrition

Serving Size (48.7 g)
Servings 8
Amount per Serving
Calories 148.82 Calories from Fat 86.76
% Daily Value *
Total Fat 9.64g 118.69%
Saturated Fat 1.39g 55.72%
Trans Fat 0.0g %
Cholesterol 1.12mg 2.99%
Sodium 42.21mg 14.07%
Total Carbohydrate 17.17g 45.79%
Dietary Fiber 15.76 g 504.39%
Sugars 1.33 g %
Protein 4.6g 73.68%
Vitamin A 22.93IU% Vitamin C 0.33mg%
Calcium 168.21mg% Iron 5.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
large eggs, celery ribs, freshly ground black pepper, sherry wine vinegar, fresh lemon juice, baby arugula
 

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