Directions:
- Bring 12 jumbo eggs to a boil in large saucepan, allow to boil at a low heat for about 12 minutes. It makes it so much easier to peel the shell from the egg if you run cool water over the outer shell prior to peeling.
- After eggs are peeled place in colander and rinse with cold water. Place eggs on cutting board and cut in three sections and ten ito small diced pieces.
- Place diced eggs in large mixing bowl, add mayonnaise, mustard, salt, pepper, cheese and parsley. Mix all ingredients together. As a final garnish sprinkle some paprika on top.
- You can serve egg salad as a salad with lettuce or as a sandwich using whole wheat toast. I feel that the Romano cheese and parsley add a great deal of flavor to the egg salad. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.1 Kcal (2437 kJ) | ||
| Calories from fat | 499.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.5g | 85% | |
|---|---|---|---|
| Cholesterol | 515.42mg | 172% | |
| Sodium | 1313.8mg | 55% | |
| Potassium | 265.01mg | 6% | |
| Total Carbs | 3.52g | 1% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 19.01g | 38% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 3.5mg | 19% | |
| Calcium | 113.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 272.81 Kcal (1142 kJ) | ||
| Calories from fat | 234.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.01g | 85% | |
|---|---|---|---|
| Cholesterol | 241.56mg | 172% | |
| Sodium | 615.74mg | 55% | |
| Potassium | 124.2mg | 6% | |
| Total Carbs | 1.65g | 1% | |
| Sugars | 0.63g | 5% | |
| Dietary Fiber | 0.39g | 3% | |
| Protein | 8.91g | 38% | |
| Vitamin C | 4.8mg | 17% | |
| Iron | 1.6mg | 19% | |
| Calcium | 53.3mg | 11% | |
* 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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