Egg Salad

Serves: 2
Total Calories: 415


6 eggs large hard-cooked, chopped
1/3 cup mayonnaise
1 tablespoon green onion minced, including some green
2 teaspoons mustard prepared
1 teaspoon cider vinegar
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
1/2 cup carrot shredded or halved and thinly sliced radishes


In a medium bowl, combine eggs, mayonnaise, green onion, mustard, vinegar, seasoned salt and pepper until blended. Stir in carrot, radishes or zucchini. If making ahead, cover and chill.

If using zucchini, stir in and serve within 30 minutes.

Nutritional Facts:

Serves: 2
Total Calories: 415
Calories from Fat: 347

This Egg Salad recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.

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