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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 179.0
  • Total Fat: 13.1 g
  • Cholesterol: 424.0 mg
  • Sodium: 184.0 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 12.8 g

View full nutritional breakdown of Easy Egg Salad calories by ingredient
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Easy Egg Salad

Submitted by: REINVENTLAURA

Introduction

As easy as it gets :) I used English mustard, its quite spicy..but regular is fine too. As easy as it gets :) I used English mustard, its quite spicy..but regular is fine too.
Number of Servings: 2

Ingredients

    Light Mayo - 1 Tbsp
    Mustard - 2 Tsp
    Boiled Eggs - 4

Directions

Place eggs in pan of water and bring to a boil .
Once boiling allow to boil for 15 minutes
Strain water off and place eggs in bowl of cold water for approx 10 minutes (this aids in removal of the shell)
Peel shells off eggs and discard
Chop eggs to desired size (I prefer smaller) and place in empty bowl.
Mix in mayo & mustard. Add celery salt to taste
Refridgerate for at least 20 minutes before using to re-chill ingredients and allow it to 'set'.


Number of Servings: 2

Number of Servings: 2

Recipe submitted by SparkPeople user CHOUBI95.






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