Egg Salad
Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $0.59/serving
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Pescatarian
- Low-Carb
- Low-Sugar
- Halal
- Low-Sodium
- Low-Saturated-Fat
- Low-Calorie
Tags
- healthy
- classic
- budget-friendly
- tangy
- fresh
Ingredients
- 4 whole eggs (hard boiled, finely chopped)
- 0.66 tablespoon pickle relish (packet)
- 0.5 teaspoon salt
- 1 teaspoon mustard
- 0.25 cup mayonnaise
Instructions
- Put the eggs in a pan of cold water.
- Simmer for 20 minutes.
- Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
- Remove the shells from eggs, and chop the eggs finely.
- Mix all the ingredients together.
Nutrition (per serving)
- Calories: 169
- Protein: 6.4 g
- Carbohydrates: 1.4 g
- Fat: 15.3 g
- Fiber: 0.1 g
- Sodium: 479 mg
- Saturated Fat: 3.2 g
- Sugar: 0.8 g
- Cholesterol: 211 mg