BHS - Chicken & Egg Salad - 6-19-09

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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 34.6
  • Total Fat: 1.4 g
  • Cholesterol: 38.9 mg
  • Sodium: 144.2 mg
  • Total Carbs: 0.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 4.6 g

View full nutritional breakdown of BHS - Chicken & Egg Salad - 6-19-09 calories by ingredient


Egg Salad with Chicken Egg Salad with Chicken
Number of Servings: 64


    26.9 oz. Egg Whites (about XL eggs)
    6 oz. Egg Yolks
    21.1 oz. Chicken Breast, no skin (about 3 chicken breasts)
    4 oz. Hellman's Light Mayo
    1.5 oz. Dijon Mustard
    1.5 oz. Coarse Grain Dijon Mustard
    0.5 oz. Minced Garlic (about 3 cloves)
    2 tsp Kosher Salt
    1 tsp Black Pepper
    1 tsp Dried Rosemary (use fresh if available)
    1 Tbsp Dried Thyme (use fresh if available)


Makes 64 one ounce servings (typically 3 ounce per person)

Roast chicken breast at 375d for about 25 minutes or until done. Chop into a small dice.

Boil Eggs according to method that works for you.

Combine all of the hard boiled egg whites with 6 ounces of the egg yolks (you can use all of the yolks if you wish - will change the nutrition info). Chop whites and eggs. Add diced chicken. Combine other ingredients, Enjoy.

Number of Servings: 64

Recipe submitted by SparkPeople user BUDDHA170.