Belly Full · by Amy Flanigan★ 5.0 (42)
Best Egg Salad Recipe
NUTRITION · PER SERVING27M COOK
CAL 12%·PRO 25%
CARBS 2G4% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 20G73% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic egg salad with dill pickle, mustard, and mayo served in a sandwich or over lettuce. Simple and satisfying, perfect for summer picnics and lunchboxes.
sideamericansaladeggs🥄 saucepandairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- 1 large dill pickle (diced very small)
- 2 tsp dill pickle juice
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp sugar*
- ¼ tsp coarse salt
- ¼ tsp pepper
- 1/8 tsp paprika (plus more for garnish)
At a glance
PER SERVING · TIME 27M
CAL 12%·PRO 25%
CARBS 2G4% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 20G73% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 446mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 446MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.