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    You are in: Home / Recipes / Sweet and Spicy Egg Salad Recipe
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    Sweet and Spicy Egg Salad

    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    1 mins

    5 mins

    Peaseblossom's Note:

    This is a very simple recipe I came up with, to add a little bit of interest to egg salad. Don't worry about it being too spicy because of the cayenne - I'm VERY sensitive to spicy things, and I had no trouble with this. The egg salad can be eaten on it's own, or put on bread or toast for a sandwich. (Preparation time does not include boiling the eggs or letting them cool.)

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    Serves: 1



    Units: US | Metric


    1. 1
      Remove the shells from the eggs, and cut them into whatever size you would like. I have an egg slicer that I like to use to cut them very fine.
    2. 2
      Put eggs, mustard, and cayenne powder into a bowl together, and mix until the eggs are evenly coated with the condiments.

    Ratings & Reviews:


    Nutritional Facts for Sweet and Spicy Egg Salad

    Serving Size: 1 (106 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 168.2
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 3.3 g
    Cholesterol 373.0 mg
    Sodium 169.2 mg
    Total Carbohydrate 3.0 g
    Dietary Fiber 0.2 g
    Sugars 2.1 g
    Protein 12.7 g

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