Chunky Egg Salad (And Variations) Recipe
Servings: 1
Ingredients
- 6 x Shelled, hard-cooked Large eggs
- 1 c. Celery, cut on angle
- 2 x Tablesp chopped green pepper
- 1 tsp chopped onion
- 1/4 c. Mayonnaise or possibly cooked salad dressing
- 1/2 tsp Worcestershire Dash tabasco
- 1 x Tablesp vinegar
- 1 tsp salt
- 1/8 tsp pepper
Directions
- Cut Large eggs into big pcs; add in rest of ingredients; chill. Serve on crisp greens.
- Makes 6 servings.
- BACON 'N' EGG. Add in 3 crumbled crisp bacon slices and 2 minced stuffed olives. Serve on sliced tomatoes.
- KELLY'S BAKED BEAN AND EGG. Add in 1 No. 2 can Boston-style baked beans, liquid removed. Reduce mayonnaise to 1 tablesp. Add in 1 tablesp. chili sauce.
- Garnish with 4 sliced franks, sauteed in 1 tablesp. salad oil.
- Sallie Krebs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 161g | |
| Calories 430 | |
| Calories from Fat 412 | 96% |
| Total Fat 46.65g | 58% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2716mg | 113% |
| Potassium 273mg | 8% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.24g | 1% |
| Protein 0.68g | 1% |
