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Description
A great use for those leftover Easter eggs -- make tasty egg salad for sandwiches. Photo Credit: Julie Deily from The Little Kitchen
Ingredients
US|METRIC
4 SERVINGS
- 6 hard cooked eggs (peeled and chopped)
- 1/4 cup chopped celery
- 1/4 cup mayonnaise
- 1/2 tsp. McCormick Mustard, Ground
- 1/2 tsp. McCormick Onion Powder
- 1/2 tsp. seasoned salt (Lawry's®)
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Directions
- Mix all ingredients in medium bowl until well blended. Cover.
- Refrigerate at least 1 hour to blend flavors.
- Serve on a bed of salad greens or as a sandwich filling.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol320mg107% |
Sodium200mg8% |
Potassium125mg4% |
Protein10g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber0g0% |
Sugars2g |
Vitamin A10% |
Vitamin C2% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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