Try this The Perfect Egg Salad Sandwich recipe, or contribute your own.
Suggest a better descriptionThis recipe is from the book "Mark Peel and Nancy Siverton at Home" "The secret to great egg salad? Handchopping the eggs, onion and garlic right before you plan to use them, and lots and lots of seasoning." Separate the yolks from the whites of the eggs and crumble into a medium bowl.Lay the whites on a cutting board and finely chop. Add to the yolks. Stir in the onion, garlic, salt, pepper, and mayonnaise. Spread onto 4 slices of bread, sprinkle with basil, cover with watercress, and top with the remaining bread slices. Cut in half and serve. Posted to recipelu-digest Volume 01 Number 580 by Perry Greene
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Serving Size: 1 Serving (2868g) | ||
Recipe Makes: 1 | ||
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Calories: 5373 | ||
Calories from Fat: 3275 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 363.9g | 485 % | |
Saturated Fat 86.8g | 434 % | |
Monounsaturated Fat 120.2g | ||
Polyunsanturated Fat 115.2g | ||
Cholesterol 8582.3mg | 2641 % | |
Sodium 7707.7mg | 266 % | |
Potassium 3481.1mg | 92 % | |
Total Carbohydrate 259.9g | 76 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 249.6g | ||
Protein 277.4g | 396 % | |
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: 5373
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