Egg Salad

David Burns

Ingredients

8 ounces Egg Beaters
2 ounces Fat Free Mayonnaise
1/8 tsp White Pepper
½ tsp Red Wine Vinegar

Method:

1. Scramble egg beaters according to package directions
2. Cool eggs for 30 minutes
3. Combine egg beaters, FF Mayonnaise, white pepper, and red wine vinegar.

Yield: 5 – 2 ounce servings

Nutritional Information:

30 Kcalories
4 grams Protein
.06 grams Fat
2.75 grams Carbs: