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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Egg and Pea Salad

Source: dLife

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

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 2.3 Fat, 0.4 Vegetables, 0.2 Meat, 0.0 Milk, 0.6 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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Servings

Ingredients

2.0
2 cup Peas, green, sweet, frozen 0.75
0 3/4 cup fresh chopped celery 0.25
0 1/4 cup fresh chopped onion 0.25
0 1/4 cup pimentos 0.5
0 1/2 cup fat free mayonnaise 2.0
2 tbsp fat free milk 1.0
1 tbsp sweetener (sugar substitute) 0.5
0 1/2 tsp dried dill weed 0.125
0.125 tsp black pepper 1.0
1 each large hard-boiled eggs

Directions

Combine the peas, celery, onion, and pimiento in a large bowl.
In a smaller bowl, combine the mayonnaise, skim milk, sugar substitute, dill weed, and black pepper, then add to the pea mixture.
Mix in the chopped egg, then cover and refrigerate for 15 minutes. Stir once again before serving.