Egg Salad With Sweet Pickles
Recipe: #5437
May 15, 2012
Categories: Salads, Egg Salad, Eggs, One-Pot Meal Brunch, Game/Sports Day, Gluten-Free, High Protein, Kosher, Vegetarian, more
"I think you will enjoy this I know my family does, it's a nice change from the regular egg salad, this makes around 1 1/2 cups egg salad and should be enough for 2-3 sandwiches but for my large family I always double the listed amounts"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (188.9 g)
- Calories 266.4
- Total Fat - 15.8 g
- Saturated Fat - 4.3 g
- Cholesterol - 423.5 mg
- Sodium - 462.5 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 0.7 g
- Sugars - 5.4 g
- Protein - 18.1 g
- Calcium - 86.5 mg
- Iron - 2.8 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel and finely chop the the eggs, then place chopped eggs in a bowl. Add the onion and chopped sweet pickles. Mix in 2 tablespoons of the pickling juice and the mayonnaise. Mix in the parsley and blend the ingredients together until well mixed. Season with salt and pepper.
Step 2
Use for sandwiches.
Tips
No special items needed.
2 Reviews
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