Pureed Classic Egg Salad
Eggs are an excellent source of protein. Egg Salad is a perfect texture for the soft stages following weight loss surgery.
Prep Time5 mins
Total Time5 mins
Servings: 2 1/4 cups
- 2 hard-boiled eggs
- 1 tablespoon reduced-fat mayonnaise
- 1 tablespoon plain Greek-style yogurt
- Salt and pepper to taste
Slice 2 hard-boiled eggs
Place the egg slices into a food processor
Chop eggs until there are no longer large pieces
Add mayonnaise, Greek yogurt, and seasonings to chopped eggs
Blend well until the egg salad is smooth.
Serving: 1/4 cup | Calories: 176kcal | Carbohydrates: 4.6g | Protein: 9.3g | Fat: 13.2g | Saturated Fat: 4.2g | Polyunsaturated Fat: 7.9g | Trans Fat: 0g | Cholesterol: 200.4mg | Sodium: 144.9mg | Fiber: 0g | Sugar: 4.6g