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Egg and Pea Salad
Source: dLife

Egg, peas, celery, onion, and pimiento in a mayonaise based dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 100.1
Total Carbs 18.8 g
Dietary Fiber 4.4 g
Sugars 11.3 g
Total Fat 2.3 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 110.9 mg
Protein 5.4 g
Sodium 425.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  Peas, green, sweet, frozen
0 3/4 cup  fresh chopped celery
0 1/4 cup  fresh chopped onion
0 1/4 cup  pimentos
0 1/2 cup  fat free mayonnaise
2 tbsp  fat free milk
1 tbsp  sweetener (sugar substitute)
0 1/2 tsp  dried dill weed
0.125 tsp  black pepper
1 each  large hard-boiled eggs
  1. Combine the peas, celery, onion, and pimiento in a large bowl.
  2. In a smaller bowl, combine the mayonnaise, skim milk, sugar substitute, dill weed, and black pepper, then add to the pea mixture.
  3. Mix in the chopped egg, then cover and refrigerate for 15 minutes. Stir once again before serving.

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