Crunchy Egg Salad Recipe

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risp water chestnuts and tangy sweet relish provide the crunch for this simple recipe. Serve on bread, or as a spread for crackers. Check it out Crunchy Egg Salad recipe here:

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[one_third]Ready In: 20 minutes [/one_third] [one_third]Prep Time: 20 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

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1 (4 ounce) can sliced water chestnuts, drained and chopped
4 hard- boiled eggs
1/3 cup mayonnaise
1/3 cup sweet pickle relish
1 tsp dry mustard
1 tsp paprika
1/4 tsp black pepper
salt to taste

[/tab] [tab]Yield: 2 servings

Amount per serving.

Calories:477
Total Fat: 39.9g
Cholesterol: 436 mg

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Directions:

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Step 1

Peel boiled eggs and chop.

Step 2

In a large bowl, add eggs, water chestnuts, pickle relish. Stir in mayonnaise, dry mustard, and paprika. Season with salt and pepper. Crunchy Egg Salad is ready to serve. Enjoy!!

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