Fresh Vegetable Egg Salad Recipe

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Ingredients:

Serving

4 eggs, hard-cooked and chopped
1/2 cup celery, thinly sliced
1/2 cup carrot, shredded
1/2 cup zucchini, sliced
2 tbsp green onions, sliced
1/3 cup reduced-calorie mayonnaise or 1/3 cup salad dressing
1 tbsp fresh dill weed
1 tsp dijon mustard
1/8 tsp salt
2 pita pocket bread, halved (6 inch)
lettuce leaf

Directions:

In medium bowl, combine all ingredients except pocket breads and lettuce.
Cover and refrigerate at least 1 hour to blend flavors.
To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	307.46 Kcal (1287 kJ)
Calories from fat	106.56 Kcal
		% Daily Value*
Total Fat	11.84g	18%
Cholesterol	186.5mg	62%
Sodium	395.02mg	16%
Potassium	303.08mg	6%
Total Carbs	32.95g	11%
Sugars	4.48g	18%
Dietary Fiber	2.13g	9%
Protein	13.95g	28%
Vitamin C	11.9mg	20%
Vitamin A	0.2mg	5%
Iron	1.9mg	10%
Calcium	44.2mg	4%

Amount Per 100 g
Calories	209.38 Kcal (877 kJ)
Calories from fat	72.57 Kcal
		% Daily Value*
Total Fat	8.06g	18%
Cholesterol	127.01mg	62%
Sodium	269.01mg	16%
Potassium	206.4mg	6%
Total Carbs	22.44g	11%
Sugars	3.05g	18%
Dietary Fiber	1.45g	9%
Protein	9.5g	28%
Vitamin C	8.1mg	20%
Vitamin A	0.1mg	5%
Iron	1.3mg	10%
Calcium	30.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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