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Cooking at Home - Egg Salad

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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

  1. Put the eggs in a pan of cold water. Simmer for 20 minutes.
  2. Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
  3. Remove the shells from eggs, and chop the eggs finely.
  4. 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