Try this Pimento Egg Salad recipe, or contribute your own.
Suggest a better description1. Place the chopped eggs, mayonnaise, mustard, relish, salt and pepper in a bowl. Stir to combine. Add the pimentos and stir gently until incorporated. I add the pimentos separately to avoid overmixing them. If they get stirred around too much their color will bleed into the egg salad.
2. Refrigerate or serve immediately. I like mine served open face on a piece of soft bread. Sprinkle each sandwich with paprika, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (366g) | ||
Recipe Makes: 1 | ||
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Calories: 608 | ||
Calories from Fat: 378 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42g | 56 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 1282.5mg | 395 % | |
Sodium 989.9mg | 34 % | |
Potassium 408.2mg | 11 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 16.4g | ||
Protein 38.3g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 608
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