Egg Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.0
  • Total Fat: 5.5 g
  • Cholesterol: 140.8 mg
  • Sodium: 390.0 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 13.9 g

View full nutritional breakdown of Egg Salad calories by ingredient
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Introduction

Keeps in the refrigerator at least 5 days Keeps in the refrigerator at least 5 days
Number of Servings: 8

Ingredients

    1 dash Pepper, black
    1 dash Salt
    2 tbsp Pickle Relish
    1 tsp French's Classic Yellow Mustard
    6 large Hard Boiled Egg
    7 serving Egg white, large
    8 serving Sarah Lee 45 Calories & Delightful 100% Whole Wheat Bread (2 slices)
    3 tbsp Kraft Mayo Fat Free Mayonnaise Salad Dressing (16g)
    2 tbsp Kraft Miracle Whip Lite Dressing

Directions

Into a small boil, cut up 6 hard-boiled eggs, whites and yolks. Cut remaining 7 hard boiled eggs in half, remove yolk & discard. Cut up whites and add to bowl. Add remaining ingredients, and stir. Spread 1/4 cup of mixture on 1 slices of bread, top with remaining slice of bread, serve

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