Try this Egg Salad recipe, or contribute your own.
Suggest a better descriptionSource: Southern Living
Whisk together mayonnaise, mustard, dill, lemon zest and juice, salt, sugar, pepper, paprika and hot sauce in a bowl. Coarsely crumble hard-cooked eggs into mayonnaise mixture, gently fold together using a spatula to coat. Fold in celery and scallions. Taste salad and adjust seasonings. Refrigerate, tightly covered until chilled, at least 1 hour or up to 3 hours.
Stir salad. Taste and adjust seasonings before serving. Store covered in refrigerator up to 3 days.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 88 | ||
Calories from Fat: 58 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 171.9mg | 53 % | |
Sodium 372.2mg | 13 % | |
Potassium 80.2mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 5.3g | 8 % | |
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: 88
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