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Sun-dried tomato and egg salad.

Vegetarian Recipe Low Calorie Recipe This recipe for tomato and egg salad uses sun-dried tomatos which have lots of flavour and are available all year round.

We eat this in sandwiches for a light meal and also with a green salad. It tastes delicious either way and is a great low calorie recipe.

To make 2 servings:
2 hard boiled eggs, chopped 156
60ml (4 tbsp) low fat mayonnaise 68
10ml (2 tsp) sun-dried tomatoes, finely chopped 18
10ml (2 tsp) fresh parsley, finely chopped 1
2.5ml (1/2 tsp) Dijon mustard 2
5ml (1 tsp) white wine vinegar 1
Salt and fresh ground pepper to taste 2
Total 248
Around 125 kcal per serving

While the eggs are boiling, chop the sun-dried tomatoes and the parsley finely and put in a mixing bowl.

Add the mayonnaise, mustard and white wine vinegar and stir together.

Once the eggs are hard-boiled (I leave mine for 10 minutes) cool them down quickly under cold water and remove the shells. Chop the eggs and add them to the mixture. Stir everything well and add the salt and freshly ground pepper.

Cover the mixing bowl and chill for an hour to let the flavours blend before serving.

Don't fancy tomato and egg salad? Click here for other salad ideas.

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