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Egg Salad
Ingredients:
- 3 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon dry mustard powder
- ½ teaspoon black pepper
- Paprika
Instructions:
Boil eggs 8-10 minutes. Peel and chop. Mix together mayonnaise, mustard, pepper and chopped eggs. Mix well and sprinkle with paprika. Use for sandwiches or on unsalted crackers.
2 tablespoons per serving
Nutrient Information:
(Based on approximate analysis per serving)
Per Serving:
| Calories |
220 kcal |
| Protein | 9.8 g |
| Carbohydrate | 1.7 g |
| Total Fat | 18.9 g |
| Saturated Fat | 4.3 g |
| Cholesterol | 328 mg |
| Dietary Fiber | .4 g |
| Calcium | 39.8 mg |
| Phosphorus | 133.5 mg |
| Potassium | 110.8 mg |
| Sodium | 175.6 mg |
Kidney Options is supported by
Fresenius Medical Care
North America