"If you are looking for a quick, yet very tasty egg salad recipe - look no further. May your taste buds do the tango." — Deb
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1 (4 ounce) can
sliced water chestnuts, drained and chopped
sweet pickle relish
salt and pepper to taste
Pretty good. The flavors are really good, and I love the crunch. If you don't like crunch in your egg salad, don't bother with this one. If you do, though, give this one a try. Very easy, too. I don't have pickle relish so I just used chopped bread and butter pickles, and I added some celery bc I like it in egg salad. Thanks for the recipe!
Wow. I am not an egg salad fan, but what else does one do with 5 dozen Easter eggs? This is worthy of a try. I didn't have the water chesnuts, but really wish I did. Instead, I substituted celery & red onion. I also used 1/2 mayo & 1/2 miracle whip. I only used 1/2 the mixture, as I prefer the eggs moist. Delicious on the 1st bite! I saved the leftover dressing in case I need to add more to the leftovers. Perfect way to use up some of that paprika my Dad brought me (the non-cooker) back from Hungary. Thanks Deb!
Didn't like it with the sweet pickle relish :-/
I used sour cream instead of mayonnaise and increased it to 1/2 c, which wasn't necessary. I used yellow mustard instead of dry mustard and 1/3 c green olives instead of relish.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Egg Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 359
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