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Tangy Egg Salad

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Ingredients
  Diced celery 1⁄2 Cup (8 tbs)
  Chopped scallions 2 Tablespoon (Green Onion)
  Sour cream 2 Tablespoon
  Reduced calorie mayonnaise 2 Tablespoon
  Chili sauce 1 Tablespoon
  Pickle relish 2 Teaspoon
  Chopped capers 2 Teaspoon, drained
  Pepper 1⁄4 Teaspoon
  Salt 1 Dash
  Eggs 4 , hard-cooked and coarsely chopped
  Lettuce leaves 8 (Iceberg / Romaine Lettuce)
Directions

In medium bowl combine all ingredients except eggs and lettuce; add eggs and mix well.
Cover and refrigerate until chilled. serve on lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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4.17222
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 475 Calories from Fat 285

% Daily Value*

Total Fat 32 g49%

Saturated Fat 10.6 g53%

Trans Fat 0 g

Cholesterol 869.3 mg289.8%

Sodium 948.4 mg39.5%

Total Carbohydrates 21 g7%

Dietary Fiber 3.1 g12.3%

Sugars 9.5 g

Protein 29 g57.3%

Vitamin A 157.6% Vitamin C 39%

Calcium 25.3% Iron 29%

*Based on a 2000 Calorie diet

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Tangy Egg Salad Recipe