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The Best Egg Salad

The Best Egg Salad

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Submitted by birdie

Quick, easy and delicious. Serve it as a salad along with your main course, or simply make a yummy sandwich with it. No fuss recipe!

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

¾ 177
CUP ML MAYONNAISE
¼ 59
CUP ML SOUR CREAM
3 45
TABLESPOONS ML DIJON MUSTARD
¼ 1.3
TEASPOON ML PAPRIKA
sweet or hot
12 12
LARGE LARGE EGGS
large, hard-boiled, , and chopped
8 231.2
OUNCES ML/G BACON
thick-cut, cooked crisp and crumbled
6 6
2 3E+1
TABLESPOONS ML HORSERADISH
prepared white, or to taste
1 5
TEASPOON ML SALT
to taste
1 5
TEASPOON ML BLACK PEPPER
to taste

Directions

In a small bowl, whisk together the mayonnaise, sour cream, mustard and paprika.

In a medium bowl, combine the eggs, bacon and scallions, and stir in as much of the mayonnaise dressing as you like.

Add horseradish and salt and pepper to taste.

Notes: Serve on white, Pumpernickel or rye.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 493 69% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 476mg 159%
Sodium 1716mg 71%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 55g
Vitamin A 17% Vitamin C 7%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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