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    You are in: Home / Recipes / Egg Salad With a Twist Recipe
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    Egg Salad With a Twist

    Egg Salad With a Twist. Photo by *Parsley*

    1/1 Photo of Egg Salad With a Twist

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    AuntWoofieWoof's Note:

    I was challenged to an Egg Salad "Cook Off" by another Zaar chef. So here is my recipe. It's a little saucy so if you want it less saucy just add less of the Mayo and olive juice. You can eat this on crackers or as a sandwich. It's very easy to make. Since olive juice has salt in it, I did not add more salt to the recipe. I have a sensitivity to pepper so I did not add that either. You can add both if you want to. Prep time includes the time for boiling the eggs. Cook time is refrigeration time. Times are approximate.

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      For best results in making the eggs easier to peel follow these instructions:.
    2. 2
      Place the eggs in a small saucepan and cover with cold water.
    3. 3
      Place the pan on the stove and bring to a boil.
    4. 4
      As soon as the water comes to a boil remove it from the burner and set it aside.
    5. 5
      Let the eggs sit in the pan of water for 10 minutes.
    6. 6
      Drain water from the pan and put ice cubes on the eggs.
    7. 7
      Fill with cold water and let the eggs set until cool enough to handle.
    8. 8
      Crack and peel eggs under cold running water and place in a bowl.
    9. 9
      Chop the eggs.
    10. 10
      Add the chopped green onions and olives and mix well.
    11. 11
      In a small bowl or cup, mix the Mayo, horseradish sauce and olive juice.
    12. 12
      Pour over the egg mixture and mix well.
    13. 13
      Refrigerate for one hour before serving to allow the flavors to meld together.
    14. 14
      Serve on crackers or as a sandwich.

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    Ratings & Reviews:

    • on May 13, 2008

      45

      I love egg salad and am always looking for new ways/tastes of making it. This was indeed with a twist, the horseradish was very nice, gave it just that little zing. Made it just as stated and would perhaps even add a little more horseradish next time. Made for PAC Spring '08. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2008

      35

      This was an ok egg salad. It had a different taste from the horseradish and olives, but it just seemed to be missing something to us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2008

      55

      I loved the green olives, their juice, and the horseradish -- flavors I would never have paired in a million years on my own! I will be serving this regularly on crackers or lightly toasted bread slices for a sandwich. Thanks, AuntWoofieWoof! Made for Beverage Tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Egg Salad With a Twist

    Serving Size: 1 (303 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 558.5
     
    Calories from Fat 379
    67%
    Total Fat 42.2 g
    64%
    Saturated Fat 9.4 g
    47%
    Cholesterol 861.2 mg
    287%
    Sodium 1008.1 mg
    42%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 6.8 g
    27%
    Protein 26.2 g
    52%

    The following items or measurements are not included:

    olive juice

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