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Egg Salad

Egg Salad
4.3 37 ratings
Prep. 20 min
Total 30 min
6 portions
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Ingredients

  • water
    35 oz
  • large eggs
    8
  • parsley leaves
    ½ oz
  • celery cut into pieces (½ in.)
    3 ½ oz
  • dill pickles cut into pieces (1 in.)
    4 oz
  • green onions cut into pieces (1 in.)
    1 ½ oz
  • mayonnaise
    3 oz
  • Dijon mustard
    2 tsp
  • celery salt
    ½ tsp
  • bread, toasted
    12 slices

Difficulty

easy

Nutrition per 1 portion

Sodium 568 mg
Protein 13 g
Calories 1289 kJ / 308 kcal
Fat 19 g
Fibre 2 g
Saturated Fat 4 g
Carbohydrates 22 g

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United States

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