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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We enjoy this egg salad as a stuffing for fresh tomatoes or a spread on sandwiches. It could even be used as a dip with your favorite crackers.Judy Nissen, Sioux Falls, South Dakota Ingredients:
3 ounces reduced-fat cream cheese |
1/4 cup fat-free mayonnaise |
1/2 teaspoon sugar |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/8 teaspoon salt |
1/8 teaspoon pepper |
6 hard-cooked eggs, chopped |
12 slices whole wheat bread, toasted |
6 lettuce leaves |
Directions:
1. In a small bowl, beat the cream cheese until smooth. Beat in the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour. Serve on toast with lettuce. Yield: 6 servings.
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