Egg and Pea Salad
- Yield: 4
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 565kcals
- Carbohydrate Content: 17g
- Fat Content: 48.7g
- Protein Content: 14.7g
- Serving Size: 270g
- Salt : 0.39g
- Potassium: 342mg
- Phosphate: 222mg
Egg and Pea Salad
Ingredients
- Frozen peas, defrosted - 500g
- Eggs, 4 boiled medium, chopped into small cubes - 50g x 4
- Onion, 1 x medium, chopped finely - 150g
- Mayonnaise - 230g
- Black pepper, ½ teaspoon, to season - 1.1g
Instructions
1. Add the peas, eggs, onion and mayonnaise into a bowl and mix well.
2. Season with black pepper
3. Place the mix into a bowl and chill for up to 1 hour
4. Divide the mixture into 4 portions and serve
Serving Suggestion: This egg and pea salad goes well with a small side salad and a crusty roll. See recipe on this website for a suitable side salad to pair with this tasty light meal option.
Per Portion this recipe provides:
1 protein exchange (from the pulses and nuts group)
1 protein exchange (from the meat, poultry, fish and egg group)
1/3 vegetable exchange