Egg Salad
Recipe: #2703
November 18, 2011
Categories: Breakfast, Salads, Egg Salad, Eggs, Appetizers, Birthday, Brunch, Picnic, Potluck, Gluten-Free, High Protein, Vegetarian, Kid's Lunches, more
"This is my favourite recipe for egg salad. You can serve this on just about any type of bread you like or even crackers. If gluten intolerant make sure you are using gluten free Worcestershire sauce."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (127 g)
- Calories 150.4
- Total Fat - 8.7 g
- Saturated Fat - 2.8 g
- Cholesterol - 324.1 mg
- Sodium - 936.3 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 0.5 g
- Sugars - 1.1 g
- Protein - 14.1 g
- Calcium - 53.2 mg
- Iron - 1.8 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In medium bowl, stir miracle whip and vinegar, salt, onion, worcestershire sauce, mustard and pepper until well mixed.
Step 2
Cut up the eggs and add them along with celery, add green pepper to the miracle whip mixture; mix well.
Step 3
Cover and refrigerate till well chilled.
Step 4
Serve over crackers or in a sandwich.
Tips
No special items needed.
2 Reviews
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