Try this Egg Salad for Sandwiches recipe, or contribute your own.
Suggest a better description1. Layer eggs on bottom of saucepan. Fill with cold water 1-2 inches above eggs and put over a high flame. Wait until they come to a rolling boil and remove heat. Cover and let eggs sit for 11 minutes.
2. Place eggs in ice water and let sit for about 3-5 minutes. Wait until they are cool to the touch and begin peeling (start at air pocket on bottom of egg-bigger side).
3. Mash eggs with fork and add other ingredients. Mix well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1075g) | ||
Recipe Makes: 1 | ||
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Calories: 669 | ||
Calories from Fat: 320 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 1910.5mg | 66 % | |
Potassium 1542.1mg | 41 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 54g | ||
Protein 33.6g | 48 % | |
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: 669
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