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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chopped Eggs and Onions

Source: dLife

Classic egg salad with green onions and a tangy, creamy dressing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	167.3

Total Carbs	5.6 g

Dietary Fiber	1.1 g

Sugars	2.4 g

Total Fat	10.5 g

Saturated Fat	3.2 g

Unsaturated Fat	1.4 g

Potassium	212.1 mg

Protein	13.2 g

Sodium	282.2 mg

Dietary Exchanges 10.5 Fat, 0.3 Vegetables, 1.8 Meat, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Put the eggs in a large pan and pour in cold water to cover. Heat the water, and then when it boils, reduce the heat and simmer the eggs for 10 minutes. Stir the eggs twice so they cook evenly.
Drain the eggs, hold them under cold water, and remove the shells. Dry the eggs and then chop them roughly.
Place the chopped eggs in a large bowl, then add the onions, season with salt and pepper; mix well to combine. Add enough mayonnaise to bind the mixture together, and then stir in the mustard, if using.
Sprinkle the chopped parsley on top to garnish. Serve immediately, or if you have time, chill before serving with rye toast and crackers.