Pumpkin Egg Salad
Pumpkin is a great source of vitamin A, which is important for maintaining healthy vision.
This is vegetarian and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Pumpkin Egg Salad
Ingredients
Instructions
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Peel and dice the pumpkin into small cubes.
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Boil the pumpkin cubes until tender, then drain and let cool.
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Hard-boil the eggs, then peel and chop them.
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In a large mixing bowl, combine the mayonnaise, Dijon mustard, diced red onion, chopped parsley, salt, and black pepper.
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Add the cooled pumpkin cubes and chopped eggs to the mixing bowl, and gently fold everything together until well combined.
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Let the salad rest in the refrigerator for at least 5 minutes to allow the flavors to meld.
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Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
