Tangy Egg Salad Spread Recipe

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Ingredients:

Serving

8 eggs
1/4 cup yellow mustard
1/2 cup mayonnaise
1/2 tsp chopped fresh basil
1/2 tsp chopped fresh parsley
1/4 tsp garlic salt
1/2 tsp salt
1/4 tsp onion powder
1/2 tsp hot pepper sauce
1/2 cup finely chopped celery

Directions:

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.63 Kcal (1820 kJ)
Calories from fat	360.63 Kcal
		% Daily Value*
Total Fat	40.07g	62%
Cholesterol	451.88mg	151%
Sodium	1093.72mg	46%
Potassium	246.87mg	5%
Total Carbs	3.28g	1%
Sugars	1.3g	5%
Dietary Fiber	1g	4%
Protein	16.66g	33%
Vitamin C	1.9mg	3%
Iron	2.8mg	16%
Calcium	89.3mg	9%

Amount Per 100 g
Calories	223.48 Kcal (936 kJ)
Calories from fat	185.43 Kcal
		% Daily Value*
Total Fat	20.6g	62%
Cholesterol	232.35mg	151%
Sodium	562.37mg	46%
Potassium	126.94mg	5%
Total Carbs	1.69g	1%
Sugars	0.67g	5%
Dietary Fiber	0.51g	4%
Protein	8.57g	33%
Vitamin C	1mg	3%
Iron	1.4mg	16%
Calcium	45.9mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.8

Points
12

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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