This easy-to-make egg salad recipe is a delicious way to start your morning. Using our THICK & EASY® Pureed Shaped Omelet, it is perfect for those on dysphagia diets. You can even make a sandwich using our THICK & EASY® Texture Modified Bread & Dessert Mix!
Ingredients
| Ingredients | 1 serving | 8 servings | 16 servings |
| THICK & EASY® Pureed Shaped Omelet Item: 72475 |
1 – 2.5 oz portion | 8 – 2.5 oz portions | 16 -2.5 oz portions |
| Mayonnaise | 1 ½ tsp | ¼ cup | ½ cup |
| Yellow mustard | ½ tsp | 1 Tbsp + 1 tsp | 2 Tbsp + 2 tsp |
| Salt & pepper | To taste | To taste | To taste |
Directions
HOW TO PREPARE
- Prepare THICK & EASY® Pureed Shaped Omelet per package directions; allow to cool.
- Place omelet portion(s) into a bowl and stir until mixture is smooth and cohesive.
- Add mayonnaise, mustard, salt, pepper, and sweet pickle juice, if desired. Stir until ingredients are well mixed.
- Portion and serve.
RECIPE NOTES
- Egg salad may also be made into a sandwich by serving it with pureed bread. (May use either THICK & EASY® Pureed Bread & Dessert Mix #118519 or CLIFFDALE FARMS™ Pureed Baked Country Bread #31560)
- Add ½ tsp per serving of sweet pickle juice for added flavor.
Nutrition Information
Serving Size: 2.5 oz pureed egg salad (about ¼ cup or one #16 scoop)
Calories: 180
Total Fat: 16 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 155 mg
Sodium: 280 mg
Total Carbohydrates: 0 g
Dietary Fiber: 0 g
Total Sugars: 0 g
Added Sugars: 0 g
Protein: 6 g
Calcium: 50 mg (4% DV)
Iron: 0.8 mg (4% DV)
Potassium: 10 mg (0% DV)