Directions:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise. Stir together until mixed well. Refrigerate until chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.69 Kcal (765 kJ) | ||
| Calories from fat | 101.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 17% | |
|---|---|---|---|
| Cholesterol | 122.51mg | 41% | |
| Sodium | 141.55mg | 6% | |
| Potassium | 248.9mg | 5% | |
| Total Carbs | 2.01g | 1% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 17.43g | 35% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 146.94 Kcal (615 kJ) | ||
| Calories from fat | 81.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 17% | |
|---|---|---|---|
| Cholesterol | 98.54mg | 41% | |
| Sodium | 113.86mg | 6% | |
| Potassium | 200.2mg | 5% | |
| Total Carbs | 1.62g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.87g | 4% | |
| Protein | 14.02g | 35% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 0.9mg | 6% | |
| Calcium | 32mg | 4% | |
* 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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