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The Best Egg Salad

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The Best Egg Salad

Quick, easy and delicious. Serve it as a salad along with your main course, or simply make a yummy sandwich with it. No fuss recipe!

 

Yield

6 servings

Prep

15 min

Cook

0 min

Ready

15 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¾ cup mayonnaise
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¼ cup sour cream
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3 tablespoons dijon mustard
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¼ teaspoon paprika
sweet or hot
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12 large eggs
large, hard-boiled, , and chopped
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8 ounces bacon
thick-cut, cooked crisp and crumbled
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6 each scallions, spring or green onions
minced
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2 tablespoons horseradish
prepared white, or to taste
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1 teaspoon salt
to taste
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1 teaspoon black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
177 ml mayonnaise
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59 ml sour cream
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45 ml dijon mustard
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1.3 ml paprika
sweet or hot
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12 large eggs
large, hard-boiled, , and chopped
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231.2 ml/g bacon
thick-cut, cooked crisp and crumbled
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6 each scallions, spring or green onions
minced
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3E+1 ml horseradish
prepared white, or to taste
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5 ml salt
to taste
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5 ml black pepper
to taste
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Directions

In a small bowl, whisk together the mayonnaise, sour cream, mustard and paprika.

In a medium bowl, combine the eggs, bacon and scallions, and stir in as much of the mayonnaise dressing as you like.

Add horseradish and salt and pepper to taste.

Notes: Serve on white, Pumpernickel or rye.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 49369% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 476mg 159%
Sodium 1716mg 71%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 55g
Vitamin A 17% Vitamin C 7%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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