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    You are in: Home / Recipes / Summer Egg Salad Recipe
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    Summer Egg Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sherrie-pie's Note:

    If you make this salad the day before, the flavours blend with each other.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
    2. 2
      At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
    3. 3
      Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
    4. 4
      Halve the olives, slice the onion and drain the tuna chunks.
    5. 5
      Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
    6. 6
      Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.

    Ratings & Reviews:

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    Nutritional Facts for Summer Egg Salad

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 357.6
     
    Calories from Fat 95
    26%
    Total Fat 10.6 g
    16%
    Saturated Fat 2.3 g
    11%
    Cholesterol 199.0 mg
    66%
    Sodium 266.1 mg
    11%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 12.2 g
    49%
    Sugars 2.7 g
    11%
    Protein 21.6 g
    43%

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