Egg Salad

Egg Salad

4.3 37 évaluations

Prép. 20min

Total 30min

6 portions

Ingrédients

water
35 oz
large eggs
8
parsley leaves
½ oz
celery cut into pieces (½ in.)
3 ½ oz
dill pickles cut into pieces (1 in.)
4 oz
green onions cut into pieces (1 in.)
1 ½ oz
mayonnaise
3 oz
Dijon mustard
2 tsp
celery salt
½ tsp
bread, toasted
12 slices

Niveau

facile

Infos nut. par 1 portion

Sodium 568 mg

Protides 13 g

Calories 1289 kJ / 308 kcal

Lipides 19 g

Fibre 2 g

Graisses saturées 4 g

Glucides 22 g

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Également présenté dans

All Things Eggs 12 Recettes
États-Unis

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