Directions:
- Place eggs in medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Brings to boil over high heat Reduce heat to medium and simmer for 10 minutes.
- Remove eggs with slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2 inch pieces. Set aside.
- In a large bowl, combine the rest of the salad ingredients. Mix well. Add eggs and mix gently. Spoon egg salad onto bread slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.54 Kcal (1015 kJ) | ||
| Calories from fat | 73.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 12% | |
|---|---|---|---|
| Cholesterol | 188.88mg | 63% | |
| Sodium | 537.11mg | 22% | |
| Potassium | 247.53mg | 5% | |
| Total Carbs | 29.16g | 10% | |
| Sugars | 6.85g | 27% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 13.53g | 27% | |
| Vitamin C | 18.3mg | 30% | |
| Iron | 2.8mg | 16% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 161.87 Kcal (678 kJ) | ||
| Calories from fat | 48.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 12% | |
|---|---|---|---|
| Cholesterol | 126.06mg | 63% | |
| Sodium | 358.47mg | 22% | |
| Potassium | 165.2mg | 5% | |
| Total Carbs | 19.46g | 10% | |
| Sugars | 4.57g | 27% | |
| Dietary Fiber | 3.18g | 19% | |
| Protein | 9.03g | 27% | |
| Vitamin C | 12.2mg | 30% | |
| Iron | 1.9mg | 16% | |
| Calcium | 61.6mg | 9% | |
* 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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