Egg Salad With Pickles
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Egg Salad With Pickles
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If you’re not already obsessed with egg salad, then this recipe for Egg Salad With Pickles will make an enthusiast out of you.
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Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1/4 cup dill pickles diced
- 1 tablespoon dill pickle juice
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes. Transfer eggs to a bowl of ice water to cool.
- Peel the cooled eggs and chop them into small pieces. In a mixing bowl, combine chopped eggs, mayonnaise, diced pickles, pickle juice, and Dijon mustard. Mix well.
- Season with salt and pepper to taste.
Nutrition Information
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Calories
256kcal
(13%)
Carbohydrates
1g
(0%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
335mg
(112%)
Sodium
385mg
(16%)
Potassium
137mg
(4%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
505IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 335mg | 112% |
| Sodium | 385mg | 16% |
| Potassium | 137mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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