Directions:
- Hard boil eggs, then chop. (I put eggs in a pan in cold water, bring to boil, remove from heat, cover, let stand 17 minutes, drain water, cover with cold water and ice for 5 minutes, then peel).
- While eggs are cooking, dice chicken, celery, pickle and onion (finely for hors d'oeuvres, coarsely for sandwiches or salads).
- Mix chicken, celery, onion, pickle, and eggs in medium sized bowl.
- Add mayonnaise, and mix together adding sugar, salt, and pepper to your taste.
- Serve on bed of lettuce for salad, on toast for sandwiches, or stuff puffs for hors d'oeuvres. Part of prep time is during cooking of the eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.82 Kcal (1105 kJ) | ||
| Calories from fat | 185.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.6g | 32% | |
|---|---|---|---|
| Cholesterol | 71.48mg | 24% | |
| Sodium | 540.93mg | 23% | |
| Potassium | 161.19mg | 3% | |
| Total Carbs | 12.19g | 4% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 8.53g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 279.74 Kcal (1171 kJ) | ||
| Calories from fat | 196.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.84g | 32% | |
|---|---|---|---|
| Cholesterol | 75.79mg | 24% | |
| Sodium | 573.57mg | 23% | |
| Potassium | 170.91mg | 3% | |
| Total Carbs | 12.93g | 4% | |
| Sugars | 5.65g | 21% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 9.05g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.9mg | 4% | |
| Calcium | 21.9mg | 2% | |
* 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.
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