The Real Food Dietitians · by Molly Slama★ 5.0
Egg Salad Recipe
NUTRITION · PER SERVING10M COOK
CAL 11%·PRO 19%
CARBS 2G4% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 18G74% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic egg salad with mustard, fresh herbs, and bright lemon. Versatile and simple, serve as sandwiches, on greens, or with crackers.
maineggsdairy freegluten freevegetarian
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 hard-boiled eggs, peeled and chopped
- ¼ cup finely diced red onion
- ¼ cup mayonnaise*
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh dill*
- 1 tablespoon chopped fresh chives*
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine salt
- Pinch of black pepper
- Optional for garnish: paprika or fresh herbs
At a glance
PER SERVING · TIME 10M
CAL 11%·PRO 19%
CARBS 2G4% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 18G74% OF CAL
4G SAT14G 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
- Sodium
- 491mg
- 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
- 125mg
- Calcium
- 43mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.