Photo: Anna Pelzer
Egg Salad II
11 ingredients
15 min + 30 min
4 servings
openrecipes
"This is a good and fulfilling egg dish that is best served warm."
Estimated Nutrition (whole recipe, rough)
902
Calories
33g
Protein
27g
Fat
131g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 eggs
- 1 cup frozen green peas, thawed
- 3/4 cup diced celery
- 2 tablespoons chopped pimento
- 2 tablespoons chopped onion
- 1 1/2 cups dry bread crumbs
- 1 cup mayonnaise
- 1/3 cup milk
- 1/2 teaspoon garlic salt
- salt and pepper to taste
- 2 tablespoons butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes