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Egg Salad

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Try this wonderful Egg Salad recipe at home. It is extremely delicious and I love serving the Egg Salad for my dinner parties!
  Hard boiled eggs 6 , sliced
  Green peppers 2 Small, white pith removed, seeded and roughly chopped
  Pimiento 1 , cut into strips
  Button mushrooms 3 , wiped clean and thinly sliced
  Black olives 6 , stoned
  Finely chopped walnuts 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Paprika 1 Teaspoon
  White wine vinegar 2 Tablespoon
  Olive oil 6 Tablespoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Sugar 1⁄2 Teaspoon

Arrange the eggs, peppers, pimiento, mushrooms and olives in a medium sized serving dish.
Sprinkle the walnuts over the ingredients.
In a screw top jar, combine all the ingredients for the dressing.
Shake briskly and pour the dressing over the salad.
Toss to coat the ingredients well with the dressing.
Chill for at least 30 minutes before serving.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1600 Calories from Fat 1280

% Daily Value*

Total Fat 145 g223.7%

Saturated Fat 24.8 g123.9%

Trans Fat 0 g

Cholesterol 1450.2 mg483.4%

Sodium 1300.4 mg54.2%

Total Carbohydrates 29 g9.5%

Dietary Fiber 7.5 g30%

Sugars 13.6 g

Protein 50 g100.3%

Vitamin A 139.1% Vitamin C 305.6%

Calcium 23% Iron 47.1%

*Based on a 2000 Calorie diet

Egg Salad Recipe