Food Faith Fitness · by Jennifer Vishnevsky★ 5.0 (2)
Egg Salad With Pickles
NUTRITION · PER SERVING22M COOK
CAL 14%·PRO 25%
CARBS 1G2% OF CAL
0G FIBER1G OTHER0G TOTAL SUGAR
FAT 24G77% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs mixed with mayonnaise, tangy dill pickles, and mustard. A classic, protein-rich lunch that's gluten-free and ready in under 25 minutes.
mainamericansaladeggs🥄 saucepandairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- 1/3 cup mayonnaise
- 1/4 cup dill pickles (diced)
- 1 tablespoon dill pickle juice
- 1 teaspoon Dijon mustard
- Salt and pepper ( to taste)
At a glance
PER SERVING · TIME 22M
CAL 14%·PRO 25%
CARBS 1G2% OF CAL
0G FIBER1G OTHER0G TOTAL SUGAR
FAT 24G77% OF CAL
5G SAT18G 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
- 560mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.