Try this Egg Salad recipe, or contribute your own.
Suggest a better descriptionServing suggestions: 8 slices country-style organic whole grain bread, sliced tomatoes, salad greens
In a small bowl soak the onions in cold water for 15 minutes. Drain.
Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, chives, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste.
Use in sandwiches, with lettuce and tomatoes, or in a salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (239g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 451 | ||
Calories from Fat: 368 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.9g | 55 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 42mg | 13 % | |
Sodium 3718.4mg | 128 % | |
Potassium 267.5mg | 7 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 15.4g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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