Egg Salad Recipe

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Egg Salad
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Ingredients:

  • 4 large eggs
  • 2 large egg whites (you'll have to boil these as whole eggs and discard the yolks)
  • 1/2 tsp mustard
  • 1/2 tsp salt
  • 1/2 tsp dill
  • 1/4 tsp pepper

Directions:

  1. Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
  2. Boil 10 minutes; drain and place eggs in an ice-water bath.
  3. When eggs are cool enough to handle, remove shells.
  4. Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
  5. Transfer eggs to a medium bowl. , mayonnaise, mustard, dill, salt and pepper; mix until blended.
  6. Yields about 1/2 cup per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 87.59 Kcal (367 kJ)
Calories from fat 47.43 Kcal
% Daily Value*
Total Fat 5.27g 8%
Cholesterol 186.72mg 62%
Sodium 459.25mg 19%
Potassium 102.82mg 2%
Total Carbs 2.07g 1%
Sugars 0.97g 4%
Dietary Fiber 0.22g 1%
Protein 8.36g 17%
Iron 1mg 6%
Calcium 30.9mg 3%
Amount Per 100 g
Calories 115.19 Kcal (482 kJ)
Calories from fat 62.37 Kcal
% Daily Value*
Total Fat 6.93g 8%
Cholesterol 245.55mg 62%
Sodium 603.95mg 19%
Potassium 135.21mg 2%
Total Carbs 2.72g 1%
Sugars 1.28g 4%
Dietary Fiber 0.28g 1%
Protein 10.99g 17%
Iron 1.4mg 6%
Calcium 40.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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