Egg, tomato and spinach spread

Yield: 2 Cups

Measure Ingredient
5 \N Hard cooked eggs
2 tablespoons Mayonnaise/salad dressing
1 tablespoon Dijon mustard
1 small Tomato, seeded, chopped
½ cup Fresh spinach
¼ teaspoon Salt

Peel and chop eggs. Mix eggs, mayonnaise and mustard in medium bowl. Stir in tomato, spinach and salt. Cover and refrigerate about 1 hour or until chilled.

Per Tablespoon: 20 calories, 1 g protein, 0 g carbohydrate, 2 g fat, 35 mg cholesterol, 40 mg sodium Betty Crocker's "Picnics, Potlucks and Special Occasions", 1994 From: Barbara O'keefe Date: 14 Jan 97 Low-Fat Echo Ä

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