s Chunky Egg Salad s   



Yields: 4 Servings

Ingredients

1/4 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon minced onion
1/2 teaspoon worcestershire sauce
1/8 teaspoon pepper
6 whole Eggs hard boiled
1 cup thinly sliced celery
2 tablespoons minced green pepper
lettuce leaves
parsley


 
Instructions
 In medium bowl, stir mayonnaise and next 4 ingredients until well mixed.

Cut eggs into big pieces; add eggs, celery, and green pepper to mayonnaise mixture; mix well. Cover and refrigerate.

To serve: Spoon mixture onto lettuce leaves and garnish with parsley.

Per Serving (excluding unknown items): 198 Calories; 18g Fat (81.0% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 285mg Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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Good Housekeeping Illustrated Cookbook, 1980, pg.

Cuisine :   Lunch    

Main Ingredient :  

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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 4
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.