More Great Recipes: Main Dish

Moosewood Egg Salad


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

6 eggs, boiled
1 celery stalk
1/2 red bell pepper
1-2 tbsp minced dill pickle or relish
1/4 c minced red onion
2 tbsp minced fresh dill, or 2 tsp dried dill
2 tbsp reduced fat mayonnaise
2 tsp prepared horseradish
1 tsp dijon mustard


Dice celery & bell pepper. Add pickle/relish, red onion, and dill to bowl. Chop 2 eggs and add to bowl. Remove & discard yolks from remaining 4 eggs, chop whites, and add to the bowl. Stir in the mayonnaise, horseradish, and mustard & mix well. Serve chilled - 2 cups yield.


Pairs Well With


Notes

Low-fat egg salad from one of my favorite vegetarian restaurants - the Moosewood Restaurant in Ithaca, NY.

I've been craving egg salad all day. I made this recipe and it hit the spot! Delicious!!

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