Egg Salad

Yield: 32 ounces (1 quart) | Serving Size: 4 ounces

Egg Salad

Ingredients

  • 1/4 cup | Red bell pepper , finely chopped
  • 1/4 cup | Green onion, finely chopped
  • 1/2 teaspoon | Kosher salt

Preparation

STEP 1

Heat Cream Sauce Base to 165°F for 15 seconds using one of the methods provided on the back of package.  Cool the product to less than 41°F.

STEP 2

Mix Cream Sauce Base and mustard, stir in all remaining ingredients.


Nutritional Information

  • Serving Size 4 ounces
  • Calories150 calories
  • Fat 11 grams
  • Sat. Fat 4 grams
  • Trans Fat 0 grams
  • Cholesterol 285 milligrams
  • Sodium 360 milligrams
  • Carbohydrates 3 grams
  • Dietary Fiber 0 grams
  • Sugars 2 grams
  • Protein 10 grams
  • Vitamin A 676 IU
  • Vitamin C 7 milligrams
  • Calcium 50 milligrams
  • Iron 1 milligrams

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