Egg, Potato and Pea Salad

Ingredients

• Potato1 medium (180 g)
• Egg2 medium (100 g)
• Peas1/4 cup (50 g)
• Scallion4 tablespoon (20 g)
• Low-Calorie Mayonnaise1.5 tablespoon (21 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, peel and dice the potato.

2. 2

   Step 2

   Once boling, add and let boil for 8-10 minutes until soft.

3. 3

   Step 3

   In the same pot, boil the peas for 6 minutes. Remove once tender and drain.

4. 4

   Step 4

   Boil the egg in another pot for 8-10 minutes. Remove, let cool, peel and cut.

5. 5

   Step 5

   Chop the scallion, mix with the potato, peas, egg, lemon juice and low calorie mayonnaise.

6. 6

   Step 6

   Season with salt and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Potato and Pea Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.