Egg Salad Recipe

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Hard cooked eggs12 , chilled, peeled and coarsely chopped
 Yellow onion1 Tablespoon, minced
 Celery1⁄4 Cup (4 tbs), minced
 Parsley1 Tablespoon, minced
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Mayonnaise/Mayonnaise-type salad dressing1⁄3 Cup (5.33 tbs)
 Milk4 Tablespoon

Nutrition Facts

Serving size

Calories 409 Calories from Fat 298

% Daily Value*

Total Fat 33 g50.9%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 739.7 mg

Sodium 797.2 mg33.2%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.32 g1.3%

Sugars 2.9 g

Protein 22 g44.4%

Vitamin A 27.3% Vitamin C 8.7%

Calcium 11.1% Iron 12.7%

*Based on a 2000 Calorie diet

Directions

Mix all ingredients together, adding just enough mayonnaise and milk to give salad a good consistency.
Cover and chill several hours.
Stir well and use as a main course salad—in lettuce cups or hollowed-out tomatoes—or as a sandwich spread.
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