Garden Egg Salad
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- Recipe categories: Eggs, Vegetables,
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Nutrition Facts
- Nutritional Analysis
- per serving
- Calories
- 200
- Fat
- 11 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 13 grams
- Fiber
- 1 gram
- Protein
- 13 grams
- Net Carbohydrates
- 12 grams
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Average Rating:
Total Reviews: 6
Showing 1-6 of 6
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By aspitzinger
Southern Maine
on September 21, 2011
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Love the crunch from the veggies! Great recipe!
By walker.778_8030035
Columbus, OH
on August 02, 2009
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I really liked this recipe except that I think there was enough dressing for twice as many eggs. You could easily add 12 eggs to this much mayo/mustard--it was really soupy, and in my case it wasn't from the soaking because I dried my onions with paper towels first. The flavors are great though, and I liked the tip about soaking the red onions first. They didn't make the salad pink, and their flavor was more subtle. I think next time I'll boil more eggs and add as needed so that it's not so soupy.
By ttremblay_5891816
Harbor City, CA
on August 09, 2006
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The vegetables add a nice subtle crunch, but I agree that it was a little soupy. It's pretty yummy overall, though, and one of the tastier egg salads I've tried.
By ttorosian_5581513
Grosse Pointe, MI
on August 01, 2006
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This egg salad had a good flavor, but the water from the vegetables caused it to be too soupy.
By tantakringle_13...
Seattle, WA
on April 19, 2006
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This is SO good. I took out 2 of the yolks to make it healthier, and also added shredded carrot in with the other veggies. I was craving a good egg salad, and this just hit the spot.
By floydlatte_4139162
Kansas City, KS
on October 31, 2005
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It was very good. Full of flavor. Will keep this with my favorites.