A twist on the traditional egg salad
Boil the eggs, peel and set aside to cool.
Mix the mayonnaise, lemon juice, mustard, salt and pepper. Stir. Add in chopped celery, onions, and parsley.
Chop eggs and add to mixture. Taste and add more salt, pepper or other ingredients as desired / if needed.
Cover and chill in the refrigerator - how long depends on your refrigerator but 30 minutes is usually enough (could also refrigerate overnight).
Spread on bread and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (32g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (80%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 5.3mg||2 %|
|Sodium 134.4mg||5 %|
|Potassium 38.7mg||1 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.3g|
|Protein 0.3g||0 %|
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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: 56
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