You are here

Chunky Egg Salad

Western.Chefs's picture
You can get as generous as you want with this Chunky Egg Salad recipe. I think this Chunky Egg Salad will be my choice for salads for some time to come. I am sure you will share my thoughts once you prepare it!
  Eggs 8
  Lettuce head 1 Medium
  Sour cream 1⁄2 Cup (8 tbs)
  Milk 2 Tablespoon
  Cider vinegar 1 Tablespoon
  Prepared mustard 2 Teaspoon
  Salt 1⁄8 Teaspoon
  Coarsely ground pepper 1⁄8 Teaspoon
  Jarlsberg cheese/Swiss cheese 1⁄2 Pound, cut into thin strips
  Pearl onions 3 1⁄2 Ounce, drained (1 Jar, 3.25 - 3.5 Ounce)
  Red pepper 1 Large, cut into thin strips
  Finely chopped parsley 1⁄4 Cup (4 tbs)

1. Hard-cook eggs. Peel eggs and cut each egg into quarters.
2. Reserve 6 large lettuce leaves; cut remaining lettuce into bite-sized pieces.
3. In large bowl, mix sour cream and next 5 ingredients. With rubber spatula, gently stir in lettuce pieces, cheese strips, onions, red pepper, parsley, then eggs.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1791 Calories from Fat 1139

% Daily Value*

Total Fat 129 g198.4%

Saturated Fat 66.4 g331.8%

Trans Fat 0 g

Cholesterol 1914.6 mg638.2%

Sodium 2613.5 mg108.9%

Total Carbohydrates 45 g14.9%

Dietary Fiber 9.2 g37%

Sugars 21.2 g

Protein 119 g237.9%

Vitamin A 843.2% Vitamin C 426.7%

Calcium 218.7% Iron 70.9%

*Based on a 2000 Calorie diet

Chunky Egg Salad Recipe