Photo: Anna Pelzer
Tangy Egg Salad Spread
10 ingredients
25 min
2.5 cups
openrecipes
"Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese."
Estimated Nutrition (whole recipe, rough)
139
Calories
8g
Protein
6g
Fat
14g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 8 eggs
- 1/4 cup yellow mustard
- 1/2 cup mayonnaise
- 1/2 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh parsley
- 1/4 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon hot pepper sauce
- 1/2 cup finely chopped celery
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