Directions:
- Chop six hard-cooked eggs; set aside. Slice remaining hard-cooked eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate.
- For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Pour over potato mixture; gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs; sprinkle with paprika. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.55 Kcal (1087 kJ) | ||
| Calories from fat | 63.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Cholesterol | 211.25mg | 70% | |
| Sodium | 516.85mg | 22% | |
| Potassium | 656.74mg | 14% | |
| Total Carbs | 38.45g | 13% | |
| Sugars | 16.28g | 65% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 2.3mg | 13% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 108.31 Kcal (453 kJ) | ||
| Calories from fat | 26.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 11% | |
|---|---|---|---|
| Cholesterol | 88.15mg | 70% | |
| Sodium | 215.67mg | 22% | |
| Potassium | 274.04mg | 14% | |
| Total Carbs | 16.05g | 13% | |
| Sugars | 6.8g | 65% | |
| Dietary Fiber | 1.38g | 13% | |
| Protein | 4.39g | 21% | |
| Vitamin C | 5.8mg | 23% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 1mg | 13% | |
| Calcium | 38mg | 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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