Egg Salad

Egg Salad

4.6 of 5 (57)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.7
  • Total Fat: 7.7 g
  • Cholesterol: 188.7 mg
  • Sodium: 203.4 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.6 g

View full nutritional breakdown of Egg Salad calories by ingredient
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Introduction

A lightened-up version of a classic lunch dish. A lightened-up version of a classic lunch dish.
Number of Servings: 6

Ingredients

    6 large hard-boiled eggs, peeled and chopped
    3 stalks celery, chopped
    1/4 cup diced onion
    2 T pickle relish
    1/4 cup reduced-fat mayonnaise
    dash paprika
    dash celery seed
    pepper to taste (optional)
    1 tsp mustard (optional)

Directions

Combine all ingredients in a large bowl. Refrigerate until ready to serve.

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Member Ratings For This Recipe


  •

    Incredible!
    4 of 4 people found this review helpful
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    Mmm! I made this today for lunch, and it was both easy and delicious. As a poor college student, this definitely makes for a healthy, cheap, and easy lunch or dinner. Thanks! :) - 12/12/08

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  •

    Very Good
    3 of 5 people found this review helpful
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    I have been making a variation of this for years. No relish, but dice up dill pickles and add about 1 - 1 1/2 TBPS of the dill pickle juice to the mayo mustard dressing. Cauliflower is a MUST. I also add diced cheddar (or other cheese) and sometimes maybe some grated carrot.
    MMM Dillyishious     - 4/21/14

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  •

    Good
    2 of 2 people found this review helpful
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    I like mine a little on the spicy side so I use horseradish sauce instead of mayo. Yum. - 4/8/15

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  •

    Incredible!
    2 of 4 people found this review helpful
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    loved it! didnt add celery or onions cause i like my egg salad creamy... but this made the dressing too leaky so I added an extra 3 eggs to it (totaling 8 eggs). sooo good :) - 2/16/10

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  •

    Incredible!
    2 of 4 people found this review helpful
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    This was so delicious. I used "light" Miracle Whip to reduce fat & calories even more! YUM! - 9/14/08

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