Egg Salad
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
4 |
8 |
12 |
16 |
20 |
24 |
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Makes: |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
1-1/2 C. |
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Ingredients: |
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Hard boiled eggs, peeled |
6 |
12 |
18 |
24 |
30 |
36 |
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Mayonnaise or salad dressing |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Sweet pickle relish |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Diced onion |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Salt |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
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Pepper |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
Assembly Directions:
Put the peeled boiled eggs in a bowl. Mash them with
a pastry blender until crumbly, and the size of
small peas. Add the mayonnaise, relish, onion, salt
and pepper. Stir to mix well.
Freezing Directions:
Put the mixture in a freezer bag or rigid container.
Seal, label and freeze. OR make sandwiches as usual.
Put the sandwiches in sandwich bags. Put all the
sandwich bags in a freezer bag or rigid container.
Seal, label and freeze.
Serving Directions:
Thaw the egg salad overnight in the refrigerator. OR
thaw the sandwiches overnight in the refrigerator.
Tammy’s Comments:
Boiled eggs don’t normally freeze well, but since
they’re mashed into small pieces, they come out fine
in this recipe. Keep in mind that the egg salad will
be runnier after the freezing/thawing process. So it
may seem a little dry when you freeze it, but it
should be the right consistency when it thaws. I use
Miracle Whip, but mayonnaise will work for this
recipe too.
Nutritional Info: Egg Salad
Analysis was done with mayonnaise.
Per Serving: 217 Calories; 20g Fat (80.1% calories
from fat); 10g Protein; 1g Carbohydrate; trace
Dietary Fiber; 323mg Cholesterol; 248mg Sodium.
Exchanges: 1-1/2 Lean Meat; 1-1/2 Fat.
<<<<<<<
Go to the October 2003
Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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Copyright 2008 - 30 Day Gourmet. All rights reserved.
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