Egg Salad

Egg Salad provides about 9 grams of protein per serving, but is also high in cholesterol. While currently U.S. dietary guidelines no longer restrict the number of eggs you should eat, if you have high cholesterol you may want to restrict the number of eggs in your diet.

Egg Salad is enjoyed two ways; served on top of a bed of lettuce and as a sandwich filling. Other varieties in this family are: chicken, tuna, crab, lobster, salmon, and ham salads. You can even mix two or more sources of protein. Egg salad can be a quick breakfast, lunch or dinner.

Egg Salad can be as simple or as complex as you like. The simplest version is chopped or sliced eggs combined with mayonnaise and seasoned to taste with salt and pepper.

For spicy or Deviled Egg Salad, add your favorite hot sauce to taste.

Nutrition Information

Nutrition information is for the basic recipe made with 3 large eggs and 3 tablespoons of reduced fat mayonnaise. It excludes bread.

Used reduced fat mayonnaise with 50 calories per tablespoon (15 ml).

Two slices of bread adds between 140 to 300 calories or more depending on the type, size, and thickness.

You can also use a roll, pita, tortilla, or other bread for egg salad sandwiches. Keep in mind most American made bread products tend to be high in sodium.

Nutrition values updated 21 August 2018 based on current available information.

Related Recipe

Hard Boiled Eggs

Ingredients

• Basic Recipe
• 3 large or extra large eggs, hard boiled, peeled and sliced or diced
• 2 to 3 tablespoons (30-45 ml) reduced-fat mayonnaise
• 1 tablespoon (15 ml) sweet pickle relish or minced sweet pickle
• Kosher salt to taste
• Fresh ground black pepper to taste
• Optional Ingredients
• 1 tablespoon (15 ml) red onion, minced
• 1 to 2 tablespoon (15-30 ml) celery, chopped fine
• 1 teaspoon (5 ml) Dijon or brown mustard
• 1 teaspoon (5 ml) lemon juice
• Pince of cayenne pepper or dash of hot sauce

Method of Preparation