Egg Salad
Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.
- Yield
- 4 servings
- Serving size
- 1/4 of recipe
- Rating
- 3.78 of 5 (64 ratings)
Food groups
- Protein Foods: 1 ounces
Ingredients
- 4 hard boiled eggs, finely chopped
- 1 packet of pickle relish (2/3 tablespoon)
- 1/2 teaspoon salt
- 1 teaspoon mustard
- 1/4 cup mayonnaise
Directions
- Wash hands with soap and water.
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 168.79 |
| Total Fat | 15.32 g |
| Saturated Fat | 3.21 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 7 g |
| Linoleic Acid | 6 g |
| α-Linolenic Acid | 0.8 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 211.28 mg |
| Carbohydrates | 1.41 g |
| Dietary Fiber | 0.08 g |
| Total Sugars | 0.85 g |
| Added Sugars included | 1 g |
| Protein | 6.39 g |
| Calcium | 26 mg |
| Potassium | 71 mg |
| Sodium | 478.9 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 6 mg |
| Phosphorus | 97 mg |
| Selenium | 16 mg |
| Zinc | 1 mg |
| Vitamin A | 94 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 24 mcg |
| Folate | 36 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.2 mg |
| Niacin | 0 mg |
| Choline | 173 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/egg-salad. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.