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Ingredientes
- 4 eggs, hard-cooked, chopped
- 1/2 cup thinly sliced celery
- 1/2 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup shredded carrot
- 1/2 cup zucchini
- 2 tablespoons sliced green onion
- 1/3 cup reduced- calorie mayonnaise
- 1 tablespoon chopped fresh dill weed
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 2 pocket breads, halved
- Lettuce leaves
Direcciones
- In a medium bowl, combine all the ingredients except pocket breads and lettuce.
- Cover; refrigerate at least 1 hr to blend flavors.
- To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 42 | 48% |
| Total Fat 4.63g | 6% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 174mg | 7% |
| Potassium 286mg | 8% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.03g | 1% |
| Protein 6.6g | 11% |
