Add a photo

Crunchy Egg Salad

By: Deb  
"If you are looking for a quick, yet very tasty egg salad recipe - look no further. May your taste buds do the tango."

Rating: This weblink has been rated 0 times with an average star rating of 0.0 No Reviews Yet!

Rate/Review | 239 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 2 servings
 

Ingredients

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

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel and chop.
  2. Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a large bowl. Stir until well combined. Season to taste with salt and pepper.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 477 | Total Fat: 39.9g | Cholesterol: 436mg

ADVERTISEMENT

 

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?