Turkish Spicy Egg Salad Recipe

Nutritional

Serving Size: 1 (738.3 g)

Calories 1103.5

Total Fat - 76.1 g

Saturated Fat - 23.7 g

Cholesterol - 2711.9 mg

Sodium - 1187.6 mg

Total Carbohydrate - 5.5 g

Dietary Fiber - 0.1 g

Sugars - 2.7 g

Protein - 91.6 g

Calcium - 411.4 mg

Iron - 12.9 mg

Vitamin C - 2.7 mg

Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix everything together

Step 2

Season to taste

Tips

No special items needed.

I was wanting a really light dinner after a huge celebration lunch and went with this but only used 2 eggs so cut back on the oil and well eye balled the rest and tasted till I thought it was right so don't know exactly what quantities I used but even in the end the DH had a taste and said he would have it in a roll or a sandwich but I served it in a cos leaf with a garden salad on the side for a low carb dinner and it worked magically well thank you dienia b made for For Your Consideration Tag Game at FF&F. One little thing when I went to make it I gave the eggs a rough chop and put them and the other ingredients into my mini food processor but it would not work as there was a point that snapped off for it to function so it was farewell to a 30 year faithful bought at a charity auction, so was mashed with a fork but may have used less oil than specified as I do not like sloppy egg salads.