Tangy Egg Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 174.2
  • Total Fat: 12.0 g
  • Cholesterol: 215.8 mg
  • Sodium: 438.2 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 7.5 g

View full nutritional breakdown of Tangy Egg Salad calories by ingredient



Number of Servings: 2

Ingredients

    2 boiled eggs, chopped
    3 Green onions, chopped (or equivalent amount regular onion)
    4 Green olives, chopped
    2 Tablespoons Mayo
    1 Teaspoon Horseradish
    1 Teaspoon Mustard Powder
    1 Teaspoon Celery Seed
    1 Teaspoon Black Pepper
    1 Teaspoon Dill Weed

Directions

Mix onions, olives (chopped), mustard powder, horseradish, celery seed, dill, pepper, and mayo. Gently mix in chopped eggs.

Let sit in refrigerator at least one hour to let flavors mix.

Serve on toast or crackers.

Number of Servings: 2

Recipe submitted by SparkPeople user TONIGRACE.