Egg Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 88.2
  • Total Fat: 6.6 g
  • Cholesterol: 189.2 mg
  • Sodium: 138.8 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.6 g

View full nutritional breakdown of Egg Salad calories by ingredient
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Great use for leftover easter eggs. Great use for leftover easter eggs.
Number of Servings: 8


    8 medium eggs
    3 tbsp Kraft light mayo
    1.5 tsp Yellow mustard
    salt and pepper to taste


Hard boil the 8 eggs. Cool and peel place in bowl and smash with fork. Add mayo, Mustard, Salt and Pepper to smashed eggs and mix well.

Makes 8 1/4 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user WHITEWOLF155.

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