Tangy Egg Salad Spread Recipe

Recipesfull introduces to you: Egg Salad Recipes. (Tangy Egg Salad Spread Recipe). Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese.

Brief

Prep 25 mins

Total: 25 mins

Servings: 20

Yield: 2.5 cups

Tangy Egg Salad Spread Recipe

Ingredients

8 eggs

¼ cup yellow mustard

½ cup mayonnaise

½ teaspoon chopped fresh basil

½ teaspoon chopped fresh parsley

¼ teaspoon garlic salt

½ teaspoon salt

¼ teaspoon onion powder

½ teaspoon hot pepper sauce

½ cup finely chopped celery

Salad

Directions

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water cool peel and finely chop.

Step 2

In a medium bowl mix yellow mustard mayonnaise basil parsley garlic salt salt onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.

Nutritional Information

Tangy Egg Salad Spread Recipe

Servings Per Recipe:20

Calories: 70.8

% Daily Value *

Protein: 2.7g 6%

Carbohydrates: 0.6g

Dietary Fiber: 0.1g 1%

Sugars: 0.3g

Fat: 6.5g 10%

Saturated Fat: 1.3g 6%

Cholesterol: 76.5mg 26%

Vitamin A Iu: 132.9IU 3%

Niacin Equivalents: 0.6mg 5%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.3mg 1%

Folate: 11.1mcg 3%

Calcium: 14.3mg 1%

Iron: 0.4mg 2%

Magnesium: 4.4mg 2%

Potassium: 40.6mg 1%

Sodium: 181.1mg 7%

Calories From Fat: 58.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.