Egg Salad

Ingredients

6 large eggs - hard boiled & peeled 1/2 tsp celery seed - chopped 1 tsp fresh lemon juice 1/4 c light sour cream 1/4 c light mayo salt and pepper to taste

Directions

1) Slice the eggs in half and remove the yolks. 2) Place the whites in the food processor until very finely diced. Remove. 3) Place the eggs, yolks, celery seed and lemon juice into the food processor. 4) Puree for 20 seconds. 5) Using a rubber spatula, scrape down the sides. 6) Add the sour cream, mayo, salt and pepper and puree for another 30 seconds. 7) Fold the finely diced egg whites into the mix and serve. *[ Store in an airtight container, will keep freshness for 2 days ]*

CALORIES 188 (FROM FAT 128) FAT 14G (SAT FAT 4G) CHOLESTEROL 328MG SODIUM 391MG CARBS 4G PROTEIN 10G