Cook's Illustrated Classic Egg Salad Recipe

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Cook's Illustrated Classic Egg Salad
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Ingredients:

Directions:

  1. Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat.
  2. Remove pan from high heat. Cover and let sit for 10 minutes.
  3. Fill a medium bowl with 1 quart water and 1 tray of ice cubes.
  4. Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes.
  5. Peel eggs and dice medium.
  6. Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 116.85 Kcal (489 kJ)
Calories from fat 105.05 Kcal
% Daily Value*
Total Fat 11.67g 18%
Cholesterol 52.28mg 17%
Sodium 284.04mg 12%
Potassium 53.28mg 1%
Total Carbs 1.24g 0%
Sugars 0.7g 3%
Dietary Fiber 0.32g 1%
Protein 2g 4%
Vitamin C 2.8mg 5%
Iron 0.4mg 2%
Calcium 14.5mg 1%
Amount Per 100 g
Calories 270.24 Kcal (1131 kJ)
Calories from fat 242.94 Kcal
% Daily Value*
Total Fat 26.99g 18%
Cholesterol 120.9mg 17%
Sodium 656.89mg 12%
Potassium 123.23mg 1%
Total Carbs 2.87g 0%
Sugars 1.61g 3%
Dietary Fiber 0.73g 1%
Protein 4.62g 4%
Vitamin C 6.5mg 5%
Iron 0.8mg 2%
Calcium 33.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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