Recipe Details
Ingredients
-
4largeeggs
-
4smallseedless cucumbers
-
4smalldill pickles
-
3tablespoonsmayonnaise
Cooking Directions
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Place eggs in a saucepan and cover completely with cold water; bring to a boil. Cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer eggs to a colander and run under cold water to cool.
-
Peel and chop eggs. Chop cucumbers and pickles.
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Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories176 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 3g |
15% |
| Cholesterol 190mg |
63% |
| Sodium 606mg |
26% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 1g |
4% |
| Total Sugars 4g |
|
| Protein 8g |
15% |
| Vitamin C 5mg |
6% |
| Calcium 56mg |
4% |
| Iron 2mg |
9% |
| Potassium 343mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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