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Nutrition Facts
Serving Size 1 (67g) Recipe makes 4 servings
Calories 133
Calories from Fat 90		(67%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 190mg		63%
Sodium 235mg		9%
Potassium 69mg		1%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 0.2g	0%
	Sugars 1.8g
Protein 5.9g		11%
detailed view... how is this calculated?

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Egg Salad Spread

Recipe #115009 | 10 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Charlotte J
Apr 1, 2005

You can make these sandwiches ahead of time. To keep them from getting soggy, thinly spread each slice of bread with butter or mayonnaise.

SERVES 4 -6 , 1 1/4 cup of spread (change servings and units)

Ingredients

4 hardboiled egg, finely chopped
1/4 cup mayonnaise
1 tablespoon prepared yellow mustard
1 teaspoon onion powder
1 tablespoon minced green olive
salt and pepper
thin sandwich bread, trim crust

Directions

1
Mix mayo, mustard, onion powder, olives, salt and pepper together.
2
Mix in eggs.
3
Chill.

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Featured Reviews for This Recipe

From: jellyko

On Mar 31, 2007

very good...used my easter eggs on this! Thanks

1 person found this review helpful

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From: Chef #318606

On Sep 24, 2006

1 person found this review helpful

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From: newspapergal

On Feb 12, 2006

A great twist on egg salad. The green olives add a little salty bite, but they are not overpowering at all. I used a spicy brown mustard, so I left out the onion powder. I made the sandwiches on toasted whole-grain with a slice of crisp lettuce. I really enjoyed this. I got 3 big sandwiches out of the mixture.

3 people found this review helpful

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From: MKCooks

On May 3, 2007

Yummy! Thanks!

1 person found this review helpful

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Read all 7 reviews