GREEK-STYLE EGG SALAD
I love egg salad – any shape and form! My favorite way is simply with mayo, salt, pepper, and a little splenda (YES…just a pinch…brings out the flavors!)
So, it’s hard for me to change when I like the status quo. But this one sounded so good and since I no longer eat it on bread, looked like a stand alone regular “salad”…that you eat with a fork!
And it is great. The saltiness of the Feta and Greek olives is wonderful…the sweet tomatoes, wonderful. Roll it up in a butter lettuce leaf and eat to your heart’s content.
4 hard-cooked eggs, chopped
2 tablespoons finely chopped green onion
2 tablespoons sliced Kalamata or black olives
1/4 cup diced, seeded tomatoes
2 tablespoons reduced-fat mayonnaise
2 teaspoons milk
Salt and black pepper to taste
2 tablespoons crumbled Feta cheese
Combine eggs, onion, olives and tomatoes. Stir in mayonnaise, milk, and seasonings until well mixed. Gently stir in cheese. Cover and chill. Makes 4 servings, 1/3 cup each.
Per Serving: 114 Cal; 8 g Protein; 7 g Tot Fat; 3 g Carb; 0 g Fiber; 3 g Sugar; 197 mg Sodium