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    You are in: Home / Recipes / Garden Vegetable Egg Salad Recipe
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    Garden Vegetable Egg Salad

    Average Rating:

    3 Total Reviews

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    • on February 04, 2010

      This was such an easy and yummy lunch! I scaled the recipe back for one, and it came out just fine (just remember 1/16 of a cup is 1 T!). I used one egg and one egg white instead of two eggs, and at the last moment realized I had forgotten to buy mayonnaise! I subbed in plain fat free yogurt, and since it is fairly liquid I omitted the milk. Perfect! I enjoyed the dill week in this, though I have to admit I missed my usual addition of crunchy pickles and will probably add them next time. Thanks so much for posting! Made for Went to Market Tag.

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    • on January 29, 2011

      I scaled this back to use 2 eggs (1 very genorous serve) and thoroughly enjoyed with fresh garden lettuce and sliced vine ripened tomatoe from the garden between 2 slices of wholemeal/wholegrain bread and I think you could quite easily make 2 sandwiches without being stingy with the mix, unfortunately I didn't have any radishes but everything else went in and I thoroughly enjoyed. Thank you *Parsley*, made for Went to Market.

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    • on January 20, 2009

      Oh goodness, I made this awhile back and forgot to review it!! I took this to a potluck dinner and everyone deovoured it! I did use regular mayonnaise. I loved all the veggies and have made this twice. Thanks so much Parsley for a delicious egg salad!

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    Nutritional Facts for Garden Vegetable Egg Salad

    Serving Size: 1 (123 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.6
    Calories from Fat 210
    Total Fat 23.3 g
    Saturated Fat 4.8 g
    Cholesterol 381.4 mg
    Sodium 1977.6 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 4.8 g
    Sugars 3.4 g
    Protein 18.5 g

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