Crunchy Egg Salad Recipe

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risp water chestnuts and tangy sweet relish provide the crunch for this simple recipe. Serve on bread, or as a spread for crackers. Check it out Crunchy Egg Salad recipe here:

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[one_third]Ready In: 20 minutes [/one_third] [one_third]Prep Time: 20 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 1 (4 ounce) can sliced water chestnuts, drained and chopped
  • 4 hard- boiled eggs
  • 1/3 cup mayonnaise
  • 1/3 cup sweet pickle relish
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • salt to taste

 

[/tab] [tab]Yield: 2 servings

Amount per serving.

  • Calories:477
  • Total Fat: 39.9g
  • Cholesterol: 436 mg

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Directions:

[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Peel boiled eggs and chop.

Step 2

In a large bowl, add eggs, water chestnuts, pickle relish. Stir in mayonnaise, dry mustard, and paprika. Season with salt and pepper. Crunchy Egg Salad is ready to serve. Enjoy!!

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  • Serve on bread, or as a spread for crackers. . [/tab] [/tabs]
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