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    You are in: Home / Recipes / Egg and Cheese Salad Recipe
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    Egg and Cheese Salad

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 30, 2013

      This is a good one with tomatoes on it as will. served on lightly toasted thin sandwich buns. Ohoooooooooooooo. so good... Thank you !!

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    • on April 20, 2013

      Tasted great! Only change to this recipe was to omit the mustard. There was no mustard in the kitchen that I prepared this in. Will definitely add it next time I make this. Thanks for sharing. Made for PAC Spring 2013

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    • on March 30, 2013

      Tasty! I cut this down to 3 servings, using 2 oz sharp cheddar. I don't care for sweet relish so used dill relish. Also used light mayo. I added just a dash of kosher salt but it probably didn't need it as it was just slightly too salty. Served on lightly toasted thin sandwich buns. Thanks for sharing! [Made for Spring 2013 Pick A Chef]

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    • on June 22, 2011

      Great recipe. I cut it down to serve 4. I was glad I tasted it before adding salt. The salt in the pickle relish and mayonnaise were enough so I did not add additional salt. Thanks for posting the recipe.

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    • on May 15, 2011

      Good egg salad, I enjoyed the addition of the sweet pickle relish and the cheese.

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    Nutritional Facts for Egg and Cheese Salad

    Serving Size: 1 (101 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 253.1
     
    Calories from Fat 170
    67%
    Total Fat 18.9 g
    29%
    Saturated Fat 6.6 g
    33%
    Cholesterol 212.0 mg
    70%
    Sodium 427.8 mg
    17%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 0.1 g
    0%
    Sugars 5.0 g
    20%
    Protein 11.2 g
    22%

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