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5
from 1 vote
Egg Salad Recipe
Tangy, delicious salad or sandwich spread made of eggs
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Eggs, Main Course, Salad
Cuisine:
American
Diet:
Diabetic, Gluten Free, Vegetarian
Servings:
1
Calories:
186
kcal
Author:
Lois Carter Crawford
Ingredients
2
hard boiled eggs
peeled
2
tablespoons
Miracle Whip
or mayonnaise
¼
teaspoon
yellow mustard
optional
½
teaspoon
dill relish
well drained; can substitute sweet relish
⅛
teaspoon
pepper
Instructions
Dice the eggs into a small bowl.
Mix in all the other ingredients with the diced eggs.
Serve with greens or on a salad.
Nutrition
Calories:
186
kcal
|
Carbohydrates:
7
g
|
Protein:
13
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
376
mg
|
Sodium:
417
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
549
IU
|
Vitamin C:
0.03
mg
|
Calcium:
54
mg
|
Iron:
1
mg