Pureed Egg Salad

[ShrinkyDink]

Pureed Egg Salad
Yield 2 1/4 cups

Eggs are an excellent source of protein. Egg Salad is a perfect texture for the soft stages following weight loss surgery.
Ingredients

• 2 hard-boiled eggs
• 1 tablespoon Hellman's mayonnaise
• 1 tablespoon plain Greek-style yogurt
• Salt and pepper to taste
• herbs & seasonings of your choice (I like Nature's Seasons or a little garlic powder)
• 1 tablespoon pickle juice

Instructions

• Slice 2 hard-boiled eggs
• Place the egg slices into a food processor
• Chop eggs until there are no longer large pieces
• Add mayonnaise, Greek yogurt, and seasonings to chopped eggs
• Blend well until the egg salad is smooth.

Courses Lunch

Nutrition Facts
Serving Size 1/4 cup

Calories 176
Amount Per Serving
% Daily Value
Total Fat 13.2 g	20%
	Saturated Fat 4.2 g	21%
	Unsaturated Fat 7.9 g
Cholesterol 200.4 mg	67%
Sodium 144.9 mg	6%
Total Carbohydrates 4.6 g	2%
	Sugars 4.6 g
Protein 9.3 g	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

[ShrinkyDink]

I just made this for my midday meal. Even without bread, it is delicious. Thank you ShrinkyDink, are you still around?

I am so glad you liked it! I am still around. I’ve just been super busy getting the kids ready for school and getting me ready for surgery. It’s been crazy!

 

[Nicelady]

I love egg salad. Once I reach that stage I will try it. I don’t cook so I need all of the ideas I can get. Thank you