No-Mayo Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
7 large hard boiled eggs1 Tbsp. Horseradish2 tsp. Dijon mustard2 1/2 Tbsp. dill pickle juice2 Tbsp. water (more if needed)Salt & Pepper to taste
-- Place eggs in pot of water. Bring to a boil, and boil rapidly for 10 minutes.
-- Cool eggs by running under cold water in a strainer. Shell them, then dice into small pieces.
-- Add horseradish, dijon mustard, pickle juice, and water. Mix well. Add more water or pickle juice if needed to thin.
-- Makes approximately 24, 1 tablespoon. servings. (about 1.5 cups)
Number of Servings: 24
Recipe submitted by SparkPeople user LIL~PINK~CRAYON.
-- Cool eggs by running under cold water in a strainer. Shell them, then dice into small pieces.
-- Add horseradish, dijon mustard, pickle juice, and water. Mix well. Add more water or pickle juice if needed to thin.
-- Makes approximately 24, 1 tablespoon. servings. (about 1.5 cups)
Number of Servings: 24
Recipe submitted by SparkPeople user LIL~PINK~CRAYON.
Nutritional Info Amount Per Serving
- Calories: 25.5
- Total Fat: 1.8 g
- Cholesterol: 62.0 mg
- Sodium: 31.8 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0.0 g
- Protein: 1.8 g
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