Egg Salad
This classic egg salad recipe is perfect for sandwiches. It's also great on crackers or chips. Make it for lunch, bring it on picnics, or enjoy it as a snack.
Servings: 4 Servings
Ingredients
- ½ cup Miracle Whip or mayonnaise
- 2-3 Tablespoons sweet pickle relish
- 2 Tablespoons yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 eggs hard boiled
Instructions
- Stir together everything but the eggs.
- Dice the eggs, stir into dressing.
- Serve right away or chill until ready to serve.
Notes
This recipe is good with either whipped salad dressing style sandwich spreads or mayonnaise. You can even try Greek yogurt for a lighter option.
A dash of hot sauce is great in egg salad. It adds another layer of flavor.
Store egg salad in an airtight container in the refrigerator for up to 4 days.
Egg salad is great on a sandwich, but it is also great on crackers or chips.
Nutrition
Serving: 1Serving | Calories: 167kcal | Carbohydrates: 9g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 330mg | Sodium: 665mg | Potassium: 152mg | Fiber: 1g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg
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