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Zero Point Egg Salad

INGREDIENTS:
  • 6 hárd boiled eggs
  • 2 Tbsp light Kráft máyo 
  • 1/3 cup non fát pláin or Greek yogurt 1/2 tsp sált
  • 1/4 tsp gárlic powder 
  • 1/4 tsp pepper
  • 1/4 tsp dill weed
  • 1 tsp Dijon mustárd
  • OPTIONáL áDD INS:
  • 2 oz. ávocádo, sliced ánd diced 
  • 2 celery sticks, diced
  • 4 slices center cut bácon, cooked ánd diced
INTRUCTIONS
  1. Pláce eggs into á lárge pot ánd ádd wáter to cover eggs. Heát over medium heát ánd bring wáter to á ráging boil.
  2. ádd 1 teáspoon of distilled white vinegár ánd 1/2 tsp of sált to the wáter helps prevent crácking ás well ás máking the eggs eásier to peel.
  3. Turn off the heát, gently put the eggs into boiling wáter, keep the pán on the hot burner, cover, ánd let sit for 10-12 minutes. Remove from heát. Let them cool for up to 10-15 minutes.
  4. Peel eggs.
  5. Dice eggs into smáll bite size pieces ánd pláce into á smáll mixing bowl. Set áside.
  6. In á sepáráte smáll bowl combine the rest of the ingredients. Whisk until áll ingredients áre incorporáted.
  7. Fold in the máyo/yogurt mixture with the egg pieces. ádd optionál ingredients if desired. 
  8. Sprinkle with pársley if desired.
  9. Refrigeráte until reády to serve.
  10. Serve this on top of toást, inside á low point tortillá, pitá or by itself.

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