Egg Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 204.5
  • Total Fat: 14.1 g
  • Cholesterol: 428.2 mg
  • Sodium: 431.1 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 13.3 g

View full nutritional breakdown of Egg Salad calories by ingredient
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Number of Servings: 2


    4 eggs, hardboiled
    2T Miracle Whip
    2T Yellow or Dijon Mustard
    1/4 t Worchestershire Sauce
    Salt & Pepper to taste
    4 drops Tobasco sauce (if desired)


Place eggs in sauce pan with enough water to cover them with about 1 inch. Cover and bring to a boil. Remove from heat and sit for 15 minutes. Remove eggs from hot water and place in a bowl half full of cold water. Cover with ice and let sit until eggs are cool (this makes the shells come off easier).

Peel and dice eggs. Add all other ingredients and mix with a fork until combined. Serve alone or on a kaiser roll.

Number of Servings: 2

Recipe submitted by SparkPeople user SHIRA132.

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