egg salad with mustard - bahamian stlye
| 2 | eggs |
| 2 | tablespoons mayonnaise |
| 1 | teaspoon mustard |
| 1 | pinch of salt |
| 1/4 | teaspoon ground black pepper |
| 1/8 | teaspoon paprika |
| 1 | teaspoons chopped green pepper or onions |
- Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, run cool water over eggs to cool them. Once cool, peel shell off, and dice.
- In a large bowl, mix eggs, mayonnaise, mustard, pepper, and paprika. Gently stir. Refrigerate until serving.
Eggs, Salads, Caribbean, Boil
| Nutrition Facts | ||||||
Serving Size 125.0g |
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Amount Per Serving |
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Calories 262 Calories from Fat
176 |
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% Daily Value* |
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Total Fat
19.5g 30%
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Saturated Fat
4.2g 21%
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Cholesterol
380mg 127%
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Sodium
488mg 20%
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Total Carbohydrates
9.4g 3%
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Dietary Fiber
0.7g 3%
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Sugars
2.8g |
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Protein
12.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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