lunch
Egg Salad
Ingredients, directions and serving information for Egg Salad.
Original recipe text is provided in English.
Servings: 4
Total time: 45 min
Ingredients
- 4 hard boiled eggs, finely chopped
- 1 packet of pickle relish
- 1/2 teaspoon salt
- 1 teaspoon mustard
- 1/4 cup mayonnaise
Instructions
- 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.
Source-reported nutrition per serving
serving Size1/4 of recipe
calories169 calories
protein6g
carbohydrate1g
fat15g
saturated Fat3g
fiber0g
sugar1g
sodium479mg
cholesterol211mg
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.
Recipe source
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.
AI-assisted draft. Editorial review pending.
