South of the Border Egg Salad
Recipe: #15484
November 02, 2014
Categories: Salads, Egg Salad, Eggs, Celery, Peppers, One-Pot Meal, Brunch Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, more
"Good by itself, for sandwiches, or wrap in a flour tortilla. For the celery, I use celery hearts. Substitute Miracle Whip for the mayo if you prefer. If you don't like the "bite" of raw onion in your salad,use scallions instead. Prep time doesn't include time for cooking eggs, which varies depending on what method you use."
Original is 5 servings
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (325.7 g)
- Calories 432.6
- Total Fat - 31.2 g
- Saturated Fat - 7.5 g
- Cholesterol - 630.6 mg
- Sodium - 694.3 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 6.5 g
- Sugars - 3.8 g
- Protein - 23 g
- Calcium - 117.6 mg
- Iron - 3.6 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine eggs, celery, chilis and onion.
Step 2
Whip together the dressing ingredients.
Step 3
Stir dressing into egg mixture and refrigerate until served.
Tips
No special items needed.
0 Reviews
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