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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 81.5
  • Total Fat: 4.3 g
  • Cholesterol: 155.3 mg
  • Sodium: 217.7 mg
  • Total Carbs: 2.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 8.1 g

View full nutritional breakdown of Egg Salad, Summer 2011 calories by ingredient
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Egg Salad, Summer 2011

Submitted by: EJOY-EVELYN

Number of Servings: 8


    13 egg whites, hard boiled, cut up,
    06 egg yolks, hard boiled, cut up
    80 grams green onion, chopped
    50 grams yellow mustard
    50 grams Miracle Whip Light
    1/4 tsp white pepper


Hardboil eggs. Cool. Dice/cut and mix with remaining ingredients. Refrigerate. Serve on bread, in a wrap, or with scoops.

Makes about two pounds of egg salad.

Serving Size: Makes 8 4-ounce

Number of Servings: 8

Recipe submitted by SparkPeople user EHAGFELD.

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