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Egg Salad Foldovers

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Ingredients
  Hard-cooked eggs 4 , chopped
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Prepared mustard 1 Teaspoon
  Instant minced onion 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Refrigerated biscuits/Flaky buttermilk biscuits 1 Can (10 oz) (Pillsbury)
Directions

Combine all ingredients except biscuits.
Open can; separate dough into 10 biscuits.
Press biscuits into 5-inch circles on ungreased cookie sheet.
Place rounded tablespoonful of filling on each.
Fold over; moisten with water and seal edges.
Bake at 400° for 15 to 18 minutes, until golden brown.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy

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4.03158
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1680 Calories from Fat 957

% Daily Value*

Total Fat 106 g163.6%

Saturated Fat 21.4 g106.9%

Trans Fat 0 g

Cholesterol 1008.9 mg336.3%

Sodium 4425.8 mg184.4%

Total Carbohydrates 129 g43%

Dietary Fiber 2.6 g10.6%

Sugars 24.1 g

Protein 48 g96%

Vitamin A 29.9% Vitamin C 1.7%

Calcium 27.4% Iron 54.9%

*Based on a 2000 Calorie diet

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Egg Salad Foldovers Recipe