Déjeuner
Egg Salad
Ingredients, directions and serving information for Egg Salad.
La recette originale est en anglais.
Portions: 4
Temps total: 45 min
Ingrédients
- 4 hard boiled eggs, finely chopped
- 1 packet of pickle relish
- 1/2 teaspoon salt
- 1 teaspoon mustard
- 1/4 cup mayonnaise
Préparation
- 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 par portion selon la source
Taille de la portion1/4 of recipe
Calories169 calories
Protéines6g
Glucides1g
Lipides15g
Graisses saturées3g
Fibres0g
Sucres1g
Sodium479mg
Cholestérol211mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
