Deviled Egg Salad

This recipe is intended for patients who have successfully completed the Semi-Solid phase and are in the Soft Foods phase.

INGREDIENTS

• 4 eggs
• 2 tablespoons low-fat mayonnaise
• 1 teaspoon dried minced onion
• 2 teaspoons Dijon mustard
• 2 teaspoons sweet or hot paprika
• salt & pepper to taste
• optional: hot sauce or siracha

 

DIRECTIONS

• Place eggs in a small pot, cover with water and bring to a boil over high heat. Cook for 18 minutes.
• Run cold water over eggs for 1-2 minutes until eggs are cool enough to handle.
• Peel eggs and cut into quarters.
• Place eggs and all other ingredients in a food processor or mini-chopper and blend for 15 seconds until almost smooth. Add salt & pepper and hot sauce to taste.

Makes 2 servings

 

Nutrition Facts

• Protein 12g
• Total Carbs 4g
• Sugar 0g
• Total Fat 10g