Danish Egg Salad Recipe
Servings: 4
Ingredients
- 1/2 lb Frzn peas
- 1 can (2.25-ounce) small shrimp
- 6 x Large eggs, boiled 10 min
- 3 ounce Smoked salmon
- 1 1/2 ounce Mayonnaise
- 4 ounce Lowfat sour cream Salt & pepper to taste
- 1 pch Sugar
- 1/4 x Lemon, juice of
- 1/2 bn parsley, minced
- 1 x Tomato Bits of parsley
Directions
- Cook peas according to package; drain & cold. Drain shrimp. Peel & slice Large eggs. Cut salmon in small strips. Mix together & prepare marinade by mixing mayonnaise, lowfat sour cream, salt, pepper, sugar, parsley & lemon juice to taste. Carefully combine all & chill 10-15 min. Peel tomato & cut in wedges. Garnish with bits of parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 167 | 59% |
| Total Fat 18.74g | 23% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 324mg | 108% |
| Sodium 278mg | 12% |
| Potassium 273mg | 8% |
| Total Carbs 12.03g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.75g | 3% |
| Protein 16.88g | 27% |
