Egg Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs mixed with mayonnaise, mustard, and fresh vegetables into a creamy salad. This versatile mixture works stuffed in wraps, served on lettuce, or between bread slices for a classic egg salad sandwich. Simple, protein-rich, and endlessly customizable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 large hard boiled eggs peeled and coarsely chopped
- 1/4 cup plus 1 tablespoon mayo
- 1 tablespoon Dijon mustard
- 1/2 cup finely chopped red pepper
- 1/4 cup finely chopped red onion
- 1 stalk celery thinly sliced
- 1/4 teaspoon crushed red pepper
- kosher salt and black pepper to taste
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 593mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.