Egg Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 81.7
  • Total Fat: 6.3 g
  • Cholesterol: 180.8 mg
  • Sodium: 113.3 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.0 g

View full nutritional breakdown of Egg Salad calories by ingredient


Introduction

I eat egg salad often and find it is tasty and complimentary to a whole grain, whole wheat toast. I eat egg salad often and find it is tasty and complimentary to a whole grain, whole wheat toast.
Number of Servings: 6

Ingredients

    5 eggs, Hard Boiled, peeled and cooled
    1 Tbsp. of Hellman's Mayonnaise Dressing with Olive Oil
    1 Tbsp. of Kraft Real Mayo
    1 Tbsp. of French's Classic Yellow Mustard

Directions

Place eggs in a pot of cool water and bring to boil. Once the water reaches a rolling boil, cover the pot, and turn the heat/fire off. Let the eggs cook in the covered pot for 15 minutes. Immediately peel the eggs and cover, allowing to cool.

Cut the eggs and place in small mixing bowl. Add each of the three condiments and stir gently. Tastes best when refrigerated for a couple of hours.

Enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user SARA772779.