Egg Salad Extraordinaire

Food Service Search Staff

INGREDIENTS:24 large eggs, hard-cooked, peeled, coarsely chopped
3/4 cup radishes, trimmed, chopped
1 cup celery, chopped fine
1 ¼ cups apples, cored, chopped
4 oz. peanuts, almonds or other nuts, if desired
1 ½ cups nonfat plain yogurt
½ cup reduced calorie mayonnaise
24 pita bread or English muffinsDIRECTIONS:1. Gently blend together all ingredients. Cover and refrigerate until service. Serve on toasted English muffins, whole grain bread or in a pita.NUTRITIONAL INFORMATION: Calories 270 (24% from fat) Fat 7g (sat. 2g); Protein 13g; Carbohydrates 38g; Chol. 215mg (cholesterol per day 71%); Sodium 430mg (sodium per day 18%); Fiber 2g (fiber per day .1%)
SERVINGS:24 servingsFrom:Recipe from the American Egg Board
PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD