Egg Salad
Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
169
Calories
6g
Protein
1g
Carbs
15g
Fat
0g
Fiber
1g
Sugar
479mg
Sodium
Saturated Fat 3 g · Cholesterol 211 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
hard boiled eggs, finely chopped
4
packet of pickle relish
1 · 2/3 tablespoon
salt
1/2 teaspoon
mustard
1 teaspoon
mayonnaise
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Put the eggs in a pan of cold water. Simmer for 20 minutes.
- 3
Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
- 4
Remove the shells from eggs, and chop the eggs finely.
- 5
Mix all the ingredients together.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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