Egg Salad
Egg salad is a classic sandwich filling or side dish made by mixing chopped hard-boiled eggs with a creamy binder, typically mayonnaise, and seasonings like mustard, salt, and pepper. It often includes crisp additions like celery or onion for texture. While its exact origins are debated, it is a staple of American and British home cooking, popular for its simplicity and comfort-food appeal.
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🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the eggs and mayonnaise, with minimal carbohydrates unless served on bread. It provides essential nutrients like vitamin B12, choline, and selenium, with a typical serving (about 1/2 cup) containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 360 kcal |
| Protein | 12 g |
| Carbs | 5 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Cholesterol | 320 mg |
| Vitamin A | 270 µg RAE |
| Vitamin D | 2.2 µg |
| Vitamin B12 | 1.1 µg |
| Selenium | 25 µg |
| Phosphorus | 180 mg |
| Choline | 290 mg |
| Potassium | 200 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Egg salad's cultural appeal lies in its role as a humble, versatile comfort food, often associated with picnics, delis, and childhood lunches. Nutritionally, it's a dense source of choline, a nutrient crucial for brain health that many people don't get enough of in their diets.
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AI estimate may be inaccurate · Terms