Preppy Kitchen · by John Kanell★ 5.0 (10)
Egg Salad Recipe
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 26%
CARBS 3G4% OF CAL
0G FIBER2G OTHER1G TOTAL SUGAR
FAT 25G76% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, customizable egg salad with mayo, mustard, fresh herbs, and bright lemon. Serve on its own, in a sandwich, or on greens.
sideamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- ⅓ cup mayonnaise ((80g))
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped shallot ((40g))
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 26%
CARBS 3G4% OF CAL
0G FIBER2G OTHER1G TOTAL SUGAR
FAT 25G76% OF CAL
6G 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
- 15m
- Sodium
- 632mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.