Try this Egg Salad Sandwich recipe, or contribute your own.
Suggest a better description1. Remove yolks from three eggs and discard
2. Coarsley chop eggs
3. In a medium bowl combine eggs, mayonnaise, mustard and celery
4, Season with salt and pepper
5. Divide evenly into four sandwiches
6. Serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 179 | ||
Calories from Fat: 41 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 1284.2mg | 44 % | |
Potassium 72.9mg | 2 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 27.2g | ||
Protein 5.1g | 7 % | |
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: 179
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