Egg Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 77.7
- Total Fat: 5.0 g
- Cholesterol: 153.1 mg
- Sodium: 160.5 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.1 g
- Protein: 4.6 g
View full nutritional breakdown of Egg Salad calories by ingredient
Introduction
Basic creamy egg salad recipe--adjust seasonings to your taste. Tastes great with toast, works well with wraps, and looks pretty as a topping for lettuce cups and/or tomato slices. Substitute lowfat or nonfat mayonnaise if you prefer. Great source of protein, though if concerned about sodium or cholestrol, probably not an ideal recipe. Basic creamy egg salad recipe--adjust seasonings to your taste. Tastes great with toast, works well with wraps, and looks pretty as a topping for lettuce cups and/or tomato slices. Substitute lowfat or nonfat mayonnaise if you prefer. Great source of protein, though if concerned about sodium or cholestrol, probably not an ideal recipe.Number of Servings: 8
Ingredients
-
6 large eggs (hard-boiled)
2 sweet gherkins (@2 in. in length)
1 T mayonnaise
1 T sweet pickle juice from gherkins
1/8 t salt
1/8 t freshly ground black pepper
1/8 t garlic powder
1/8 t onion powder
Directions
Makes 1 pound of egg salad
1 serving = 2 ounces (about 2 T)
**Adjust seasonings to your taste**
Place eggs in a 2 quart sauce pan--bring to a boil, then adjust temperature so that eggs continue to boil at a low boil to keep eggs from splitting--allow eggs to boil for 10 minutes, then take them off the heat and allow them to sit for an additional 5 to 10 minutes. Drain water off eggs and cover with cold water--let sit 5 to 10 minutes.
Take shells off eggs and place them in a medium mixing bowl--chop to desired consistency with a knife.
Chop gherkins to desired consistency and place in bowl with eggs.
In a separate small bowl whisk together mayonnaise, pickle juice, salt, pepper, garlic powder, onion powder, and red pepper flakes to make dressing for eggs and gherkins.
Pour dressing over eggs and gherkins. Toss ingredients to desired consistency.
Chill in an air tight container at least one hour to allow flavors to mingle. Will keep up to a week--Freezing not advised.
Enjoy:)
Number of Servings: 8
Recipe submitted by SparkPeople user LOOZNIT4GOOD.
1 serving = 2 ounces (about 2 T)
**Adjust seasonings to your taste**
Place eggs in a 2 quart sauce pan--bring to a boil, then adjust temperature so that eggs continue to boil at a low boil to keep eggs from splitting--allow eggs to boil for 10 minutes, then take them off the heat and allow them to sit for an additional 5 to 10 minutes. Drain water off eggs and cover with cold water--let sit 5 to 10 minutes.
Take shells off eggs and place them in a medium mixing bowl--chop to desired consistency with a knife.
Chop gherkins to desired consistency and place in bowl with eggs.
In a separate small bowl whisk together mayonnaise, pickle juice, salt, pepper, garlic powder, onion powder, and red pepper flakes to make dressing for eggs and gherkins.
Pour dressing over eggs and gherkins. Toss ingredients to desired consistency.
Chill in an air tight container at least one hour to allow flavors to mingle. Will keep up to a week--Freezing not advised.
Enjoy:)
Number of Servings: 8
Recipe submitted by SparkPeople user LOOZNIT4GOOD.