Published Saturday, September 10, 2022
2022-09-10_pict_recipe_egg_salad_-_usda.jpeg
Egg Salad - USDA
Makes: 4 servings
Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.
Ingredients
- 4 hard boiled eggs (finely chopped)
- 2 packet of pickle relish (2/3 tablespoon)
- 1/2 teaspoon salt
- 1 teaspoon mustard (wet)
- 1/4 cup mayonnaise
Directions
- Put the eggs in a pan of cold water. Simmer for 20 minutes.
- Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
- Remove the shells from eggs, and chop the eggs finely.
- Mix all the ingredients together.
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes
Nutrition Information
Serving Size: 1/4 of recipe (43g)
|
Nutrients |
Amount |
|---|---|
|
Total Calories |
161 |
|
Total Fat |
15 g |
|
Saturated Fat |
3 g |
|
Cholesterol |
169 mg |
|
Sodium |
475 mg |
|
Carbohydrates |
1 g |
|
Dietary Fiber |
0 g |
|
Total Sugars |
1 g |
|
Added Sugars included |
1 g |
|
Protein |
6 g |
|
Vitamin D |
1 mcg |
|
Calcium |
27 mg |
|
Iron |
1 mg |
|
Potassium |
66 mg |
