午餐
Egg Salad
Ingredients, directions and serving information for Egg Salad.
食譜原文為英文。
份數: 4
總時間: 45 min
食材
- 4 hard boiled eggs, finely chopped
- 1 packet of pickle relish
- 1/2 teaspoon salt
- 1 teaspoon mustard
- 1/4 cup mayonnaise
做法
- 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.
來源標示的每份營養
每份份量1/4 of recipe
熱量169 大卡
蛋白質6g
碳水化合物1g
脂肪15g
飽和脂肪3g
膳食纖維0g
糖1g
鈉479mg
膽固醇211mg
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.
食譜來源
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 輔助草稿，待編輯審核。
