Egg Salad III Recipe

Recipesfull introduces to you: Egg Salad Recipes. (Egg Salad III Recipe). This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery.

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 4

Yield: 2 cups

Egg Salad III Recipe

Ingredients

8 eggs

½ cup mayonnaise

1 teaspoon ground black pepper

¼ teaspoon paprika

2 tablespoons chopped pimento-stuffed green olives

Salad

Directions

Step 1

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

Step 2

In a large bowl mix eggs mayonnaise pepper and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

Nutritional Information

Egg Salad III Recipe

Servings Per Recipe:4

Calories: 349.4

% Daily Value *

Protein: 13g 26%

Carbohydrates: 2.2g 1%

Dietary Fiber: 0.3g 1%

Sugars: 1.1g

Fat: 32.6g 50%

Saturated Fat: 6.5g 32%

Cholesterol: 382.5mg 128%

Vitamin A Iu: 684.8IU 14%

Niacin Equivalents: 2.9mg 22%

Vitamin B6: 0.3mg 20%

Vitamin C: 1mg 2%

Folate: 48.8mcg 12%

Calcium: 61.2mg 6%

Iron: 2.2mg 12%

Magnesium: 14.9mg 5%

Potassium: 152.1mg 4%

Sodium: 441.1mg 18%

Thiamin: 0.1mg 6%

Calories From Fat: 293.2

*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.