Try this Egg salad WE recipe, or contribute your own.
Suggest a better descriptionPlace eggs in a sauce pan with enough cold water to just cover them
Bring water to rapid boil and then remember from heat
Cover and leave sit for 12 min
After 12 min the eggs should be hard boiled
Cool under cold running water then peel
Chop up eggs and place in a bowl with chopped onions
In a separate bowl combine Mayo, paprika and mustard
Stir the Mayo mixture into the eggs and add salt and pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 334 | ||
Calories from Fat: 221 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 846mg | 260 % | |
Sodium 433.7mg | 15 % | |
Potassium 282.2mg | 7 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.5g | ||
Protein 25.4g | 36 % | |
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: 334
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