Creamy Egg Salad II
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A creamy, delicious egg salad that's perfect alone or in a sandwich.
Servings Prep Time Cook Time
6 5 mins 30 mins
Ingredients
Directions
1. To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely.
2. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes.
3. Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does.
4. Peel eggs; discard 6 egg yolks (you will be using 2 whole eggs and 6 egg whites).
5. In a medium-size bowl, chop the eggs up.
6. Add celery, onions, mayonnaise, sour cream, mustard, salt and pepper to taste; stir until well mixed.
7. Serve immediately or refrigerate if not using right away.
Nutrition summary
There are 68 calories in 1 serving of Creamy Egg Salad II.
Calorie split: 54% fat, 10% carbs, 36% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
68
 
% Daily Values*
Total Fat
4.06g
5%
Saturated Fat
1.159g
6%
Trans Fat
0.005g
Polyunsaturated Fat
1.17g
Monounsaturated Fat
1.272g
Cholesterol
74mg
25%
Sodium
174mg
8%
Total Carbohydrate
1.62g
1%
Dietary Fiber
0.2g
1%
Sugars
0.88g
Protein
6.06g
Vitamin D
0mcg
1%
Calcium
22mg
2%
Iron
0.42mg
2%
Potassium
113mg
2%
Vitamin A
32mcg
4%
Vitamin C
0.5mg
1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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