Title: Egg, Tomato & Spinach Spread
Categories: Spread Lowfat Egg Vegetable
Yield: 2 Cups

5		Hard cooked eggs
2	tb	Mayonnaise/salad dressing
1	tb	Dijon mustard
1	sm	Tomato, seeded, chopped
1/2	c	Fresh spinach
1/4	ts	Salt

Peel and chop eggs. Mix eggs, mayonnaise and mustard in medium bowl. Stir in tomato, spinach and salt. Cover and refrigerate about 1 hour or until chilled.

Per Tablespoon: 20 calories, 1 g protein, 0 g carbohydrate, 2 g fat, 35 mg cholesterol, 40 mg sodium

Betty Crocker's "Picnics, Potlucks and Special Occasions", 1994

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