Tangy Egg Salad Spread

Tangy Egg Salad Spread

36
sal 21

"Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese."

Ingredients

25 m {{adjustedServings}} servings 71 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. 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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Reviews

36
  1. 43 Ratings

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We did not like this at all. The mustard taste was overpowering and it was too salty.

Lunch is my all time favorite meal of the day because I can make whatever I want without having to worry about anyone else. I love egg salad as much as I do ice cream and I wanted something a li...

I made this for our lunch today. Hubby and I love egg sandwiches, and this was a nice change of pace from our usual style. I went with the majority and decreased the mustard. I scaled the ser...