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Egg Salad

Servings = 4 | Serving size =1/2 cup

This recipe can be multiplied by 2, 3.

This recipe can be divisible by 2.

Egg salad will keep well for 48 hours if kept refrigerated.

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and place in cold water. After about 2 minutes the eggs will be easy to peel.

Slice the cooked eggs in half and throw away four of the yolks.

Coarsely chop the cooked egg whites. Add them to a mixing bowl with four egg yolks and the diced celery, diced pickle, mayonnaise, pepper and salt.

Fold together gently and chill at least one hour.

Nutrition Facts

Serving size: 1/2 cup | Servings 4

Calories 143 | Calories from Fat 75

Amount Per Serving (% Daily Value)

Total Fat 8g (13%) | Saturated Fat 2g (11%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 210 mg (70 %) | Sodium 444 mg (19 %)

Total Carbohydrates 6g (2%) | Sugars 5g

Dietary Fiber 0g (2%) | Protein 10g

Vitamin A 9% | Vitamin C 1 % | Calcium 4% | Iron 3%

Vitamin K 22 mcg  | Potassium  186 mg | Magnesium  11 mg