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Egg Salad

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Egg Salad
En Español

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  • Makes: 4 servings

Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.

Ingredients

  • 4 hard boiled eggs (finely chopped)
  • 2 packet of pickle relish (2/3 tablespoon)
  • 1/2 teaspoon salt
  • 1 teaspoon mustard (wet)
  • 1/4 cup mayonnaise

Directions

1. Put the eggs in a pan of cold water. Simmer for 20 minutes.

2. Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.

3. Remove the shells from eggs, and chop the eggs finely.

4. Mix all the ingredients together.

Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network
Website Recipes

Nutrition Information

Serving Size: 1/4 of recipe (43g)
Nutrients Amount
Total Calories 161
Total Fat 15 g
Saturated Fat 3 g
Cholesterol 169 mg
Sodium 475 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Total Sugars 1 g
Added Sugars included 1 g
Protein 6 g
Vitamin D 1 mcg
Calcium 27 mg
Iron 1 mg
Potassium 66 mg
N/A - data is not available
Nutrients Amount
Total Calories 161
Total Fat 15 g
Saturated Fat 3 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 7 g
Linoleic Acid 6 g
α-Linolenic Acid 1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 26 mg
Cholesterol 169 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Total Sugars 1 g
Added Sugars included 1 g
Protein 6 g
Minerals
Calcium 27 mg
Potassium 66 mg
Sodium 475 mg
Copper 38 mcg
Iron 1 mg
Magnesium 6 mg
Phosphorus 92 mg
Selenium 14 mcg
Zinc 1 mg
Vitamins
Vitamin A 74 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 0 mg
Vitamin D 1 mcg
Vitamin E 1 mg
Vitamin K 25 mcg
Folate 21 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 0 mg
Choline 134 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Protein Foods
3/4 ounces

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