Egg Salad III Recipe

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Egg Salad III
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Ingredients:

Directions:

  1. Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 650.84 Kcal (2725 kJ)
Calories from fat 550.28 Kcal
% Daily Value*
Total Fat 61.14g 94%
Cholesterol 677.82mg 226%
Sodium 829.88mg 35%
Potassium 281.93mg 6%
Total Carbs 3.79g 1%
Sugars 1.29g 5%
Dietary Fiber 0.83g 3%
Protein 23.73g 47%
Iron 3.7mg 21%
Calcium 116.4mg 12%
Amount Per 100 g
Calories 263.24 Kcal (1102 kJ)
Calories from fat 222.57 Kcal
% Daily Value*
Total Fat 24.73g 94%
Cholesterol 274.16mg 226%
Sodium 335.66mg 35%
Potassium 114.03mg 6%
Total Carbs 1.53g 1%
Sugars 0.52g 5%
Dietary Fiber 0.34g 3%
Protein 9.6g 47%
Iron 1.5mg 21%
Calcium 47.1mg 12%

* 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

  • 17.9
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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