Ingredients
4 hard boiled eggs (finely chopped)
1 packet of pickle relish (2/3 tablespoon)
1/2 teaspoon salt
1 teaspoon mustard (wet)
1/4 cup mayonnaise
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 161 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 169 mg |
| Sodium | 475 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Total Sugars | 1 g |
| Added Sugars included | 1 g |
| Protein | 6 g |
| Vitamin D | 1 mcg |
| Calcium | 27 mg |
| Iron | 1 mg |
| Potassium | 66 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Egg Salad. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.