Egg Salad
Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
Nutrition Facts
Per Serving:
196.2 calories; protein 12.9g 26% DV; carbohydrates 5.2g 2% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugars 2g; fat 13.4g 21% DV; saturated fat 3.7g 19% DV; cholesterol 376.8mg 126% DV; vitamin a iu 630.1IU 13% DV; vitamin c 0.8mg 1% DV; folate 50.8mcg 13% DV; calcium 59.2mg 6% DV; iron 1.3mg 7% DV; magnesium 12.3mg 4% DV; potassium 170mg 5% DV; sodium 385.8mg 15% DV; thiamin 0.1mg 7% DV.
Exchanges:
2 medium-fat meat
