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The Best Egg Salad

 
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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

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

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

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 49369% of calories 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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