Try this Egg Salad recipe, or contribute your own.
Suggest a better descriptionPlace eggs in a pot of cold water with 1 tsp. salt and boil them till they are hard-boiled. Onions can be diced in the food processor and later the mushrooms too. Place onions in a pan and cook on low for one minute to remove the bitter taste. Add pepper. Then pour oil on them and stir. After a few minutes, add diced mushroom pieces. Fry all together. Peel hard-boiled eggs under cold water. Chop eggs, fried onion mixture, salt, mayonnaise and dill together. The texture should be a fine spread. NOTES : Polish recipe. Recipe by: Recipe from "Miriams Kitchen" by Elizabeth Ehrlich Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Nov 18, 1998,
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 599 | ||
Calories from Fat: 373 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 1762.5mg | 542 % | |
Sodium 583.8mg | 20 % | |
Potassium 572.8mg | 15 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.6g | ||
Protein 52.5g | 75 % | |
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: 599
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