Egg Salad With Avocado And Peas

Salad is often the food of choice for the warmer seasons.  Friday, News On 6 reporter Carina Sonn and St. John dietitian Marianne Wetherill are ready to Get Cookin' on a classic, egg salad with a twist.

Friday, June 13th 2008, 2:29 pm

By: News On 6


Ingredients:
6 hardboiled egg whites
1 celery stalk, chopped
1 avocado, diced
2/3 c frozen peas, thawed
2 Tbsp light mayo
2 Tbsp honey Dijon mustard
2 Tbsp finely chopped fresh parsley
Juice of ½ lemon
¼ tsp sea salt
¼ tsp ground pepper


Directions:
1. In a medium sized bowl, combine mayonnaise, honey Dijon mustard, parsley, lemon juice, salt, and pepper. Mix well. Add the celery, avocado, and peas. Allow mixture to set while eggs are boiling.
2. When eggs are hard-boiled (after about 13 minutes), shell eggs, slice in half, and discard yolks.
3. Dice egg whites and add to bowl with other ingredients.
4. Toss well, serve chilled.

Yield: 4, 2/3 c servings

Nutrition information per serving: 140 calories, 8 g protein, 10 g carbohydrate, 8 g total fat with 1.2 g saturated fat, 12.5 mg cholesterol, 3.5 g dietary fiber, 340 mg sodium

Exchanges per serving: 1 protein, 1 fat, 1 vegetable

Source: Recipe by Marianne Wetherill, RD/LD  St. John Medical Center

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