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Chopped Eggs and Onions
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 2 Meat
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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Ingredients Directions
  1. 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.
  2. Drain the eggs, hold them under cold water, and remove the shells. Dry the eggs and then chop them roughly.
  3. 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.
  4. Sprinkle the chopped parsley on top to garnish. Serve immediately, or if you have time, chill before serving with rye toast and crackers.

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