Egg Salad
Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.
Ingredients
- 4 hard boiled eggs, finely chopped
- 1 packet of pickle relish(2/3 tablespoon)
- 1/2 teaspoon salt
- 1 teaspoon mustard
+ 1 more ingredient
Instructions
1
Wash hands with soap and water.
2
Put the eggs in a pan of cold water. Simmer for 20 minutes.
3
Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
4
Remove the shells from eggs, and chop the eggs finely.
5
Mix all the ingredients together.
Nutrition Estimate
286Calories
13gProtein
3gCarbs
23gFat
Per serving • Estimated by Blinner AI