A twist from a traditional egg salad
In a medium bowl, combine the eggs, shallot, dill weed and paprika. Season with salt and pepper. Toss gently to combine. Add 2 tablespoons of mayonnaise and 2 tablespoons of the horseradish dijon mustard. Toss gently to combine. Add more mayonnaise and mustard to your consistency preference.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 210 | ||
Calories from Fat: 140 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 323.7mg | 100 % | |
Sodium 251mg | 9 % | |
Potassium 149.3mg | 4 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 7.1g | ||
Protein 10g | 14 % | |
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: 210
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