Egg Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #2703
November 18, 2011
Categories: Breakfast, Lunch, Main Dish, Salads, Egg Salad, Eggs, Appetizers, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, No-Cook, Quick Meals, Birthday, Brunch, Fall/Autumn, Ladies Luncheon, Picnic, Potluck, Summer, Winter, Gluten-Free, High Protein, Vegetarian, Make it from scratch, Kid's Lunches, Spring 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."
Ingredients
Nutritional
- Serving Size: 1 (96.1 g)
- Calories 114.5
- Total Fat - 6.2 g
- Saturated Fat - 2 g
- Cholesterol - 223.7 mg
- Sodium - 743.5 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.3 g
- Sugars - 0.8 g
- Protein - 11.7 g
- Calcium - 36 mg
- Iron - 1.4 mg
- Vitamin C - 1.2 mg
- Thiamin - 0 mg
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 & Variations
No special items needed.
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