This is a very flavorful egg salad recipe. Great on a sandwich, on crackers as an appetizer, or even just with a spoon! This is another great low carb recipe as well.
Boil and peel 6 eggs. Dice the hard boiled eggs, celery, and green onions, and add to a large bowl. Add all remaining ingredients and mix well. Cover and refrigerate until use. Add a touch more mayo, or ranch dressing for a creamier version. Substitutes well with reduced calorie mayo.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 195 | ||
Calories from Fat: 134 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 325mg | 100 % | |
Sodium 310.6mg | 11 % | |
Potassium 191.7mg | 5 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.8g | ||
Protein 10.2g | 15 % | |
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: 195
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