Egg Salad
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Ingredients
- 4 hard boiled eggs, finely chopped
- 1 packet of pickle relish (2/3 tablespoon)
- 1/2 teaspoon salt
- 1 teaspoon mustard
- 1/4 cup mayonnaise
Instructions
- Wash hands with soap and water.
- Put the eggs in a pan of cold water. Simmer for 20 minutes.
- Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
- Remove the shells from eggs, and chop the eggs finely.
- Mix all the ingredients together.
Nutrition
| Calories | 161 |
|---|---|
| Protein | 6 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 169 mg |
| Sodium | 475 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network