The Girl Who Ate Everything · by Christy Denney★ 5.0 (1)
Egg Salad Recipe
NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 32%
CARBS 16G17% OF CAL
1G FIBER12G OTHER3G TOTAL SUGAR
FAT 28G65% OF CAL
6G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic creamy salad of hard-boiled eggs mixed with mayonnaise, mustard, and fresh herbs. Simple and tangy, it's served as a sandwich filling or appetizer.
starteramericaneggsdairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8 hard boiled eggs, peeled and coarsely chopped
- 6 tablespoons mayonnaise
- 1/4 cup sliced green onions
- 2 teaspoons fresh lemon juice
- 1 teaspoon yellow mustard
- salt and pepper to taste
- (optional) 1/2 cup celery, chopped ((see note))
- (optional) paprika for serving
- For serving: bread or crackers
At a glance
PER SERVING · TIME 20M
CAL 19%·PRO 32%
CARBS 16G17% OF CAL
1G FIBER12G OTHER3G TOTAL SUGAR
FAT 28G65% OF CAL
6G SAT22G 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
- 20m
- Sodium
- 608mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 192mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.