Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over
medium-high heat. Remove from the heat, cover, and let stand for 15 minutes. Drain the
eggs and plunge them into ice water to chill. When cold, peel and coarsely chop.
Combine the eggs, scallions, dill, mayonnaise, mustard, salt, and pepper in a medium
bowl and toss gently. Arrange the spinach and apple wedges on a salad plate, and then
top with the egg salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (373g)|
|Recipe Makes: 2|
|Calories from Fat: 186 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 846mg||260 %|
|Sodium 431.5mg||15 %|
|Potassium 672.9mg||18 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 15.4g|
|Protein 27.3g||39 %|
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: 363
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