The Forked Spoon · by Jessica Randhawa★ 4.8 (132)
Egg Salad Recipe
NUTRITION · PER SERVING22M COOK
CAL 14%·PRO 26%
CARBS 3G4% OF CAL
1G FIBER2G SUGAR1G OTHER
FAT 24G76% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic egg salad made with hard-boiled eggs, mayonnaise, pickles, and mustard. Served with crackers, lettuce wraps, or as a sandwich filling.
sideamericansaladeggs🥘 pressure cooker🥄 saucepandairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8 large eggs (hard-boiled and cooled)
- 1/3 cup mayonnaise (plus more as needed)
- 2 teaspoon pickle juice ((optional))
- 1/4 red onion (minced)
- 1 teaspoon mustard (yellow or dijon)
- 1/4 cup chives (chopped)
- 1/4 teaspoon sweet paprika
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 22M
CAL 14%·PRO 26%
CARBS 3G4% OF CAL
1G FIBER2G SUGAR1G OTHER
FAT 24G76% OF CAL
5G SAT19G 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
- 10m
- Cook
- 12m
- Sodium
- 451mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.