Mexican Egg Salad
by traceegluhaich
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INGREDIENTS
- 6 large Egg ; boiled
- 3 ounces, can Green chilis ; chopped
- 2 tablespoon Mayonnaise
- 1/8 teaspoon Cayenne pepper
- 2 tablespoon Lime Juice
- 1 teaspoon Mustard
- 1 jar Roasted red peppers
INSTRUCTIONS
Chop cooked eggs. Mix with next 5 ingredients. Place roasted red peppers on the grill and heat. Serve egg salad on top of red peppers.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (161g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 193 | ||
| Calories from Fat: 121 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.4g | 18 % | |
| Saturated Fat 3.6g | 18 % | |
| Monounsaturated Fat 3.9g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 426.5mg | 131 % | |
| Sodium 240.4mg | 8 % | |
| Potassium 238.5mg | 6 % | |
| Total Carbohydrate 5g | 1 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 4g | ||
| Protein 13.2g | 19 % | |
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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. |
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Calories per serving: 193
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