Ingredients
| large hard-cooked eggs, peeled |
6
|
| ranch dip |
1/4 cup
|
| minced green onion |
2 Tbsp
|
| pepper |
1/4 tsp
|
| finely chopped red, yellow & green Peppers |
1/4 cup
|
| mini whole wheat pitas | |
| tomato, cut into wedges |
Directions
- PLACE eggs, ranch dip, green onion, and pepper in a food processor.
- PULSE until finely chopped.
- SPOON into serving bowl.
- TOP with bell peppers.
Nutritional Info
Per Serving: 1/4th Cup of Egg Salad (Not including pita or tomato)
| Calories |
80
|
| Total Fat |
4 g
|
| Saturated Fat |
4 g
|
| Sodium |
124 mg
|
| Carbohydrate |
0 g
|
| Dietary Fiber |
0 g
|
| Protein |
4 g
|