vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Deviled Egg Salad

Name: Deviled Egg Salad
Yield: 1 servings
Ingredients: Boil eggs carefully for twenty minutes; mayonnaise dressing sufficient to make them smooth; a little lemon juice

From How we cook in Tennessee .., 1906

Serves 1

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

349Calories

13 gProtein

8 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories349 kcal

Protein13 g

Carbohydrates8.1 g

Fiber0.3 g

Sugars3.7 g

Total Fat30 g

Saturated Fat6 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol373 mg

Sodium247 mg

Potassium233 mg

Calcium58 mg

Iron1.3 mg

Magnesium16 mg

Phosphorus186 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C39 mg

Vitamin A149 mcg

Vitamin E4.1 mg

Vitamin K6.5 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate64 mcg

Choline299 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 48. The excerpt below is the record exactly as published.

Deviled Egg Salad. — Boil eggs carefully for twenty minutes, cut into halves and remove yolks. Put yolks through sieve and rub to a paste with mayonnaise dressing sufficient to make them smooth, adding a little lemon juice

Cook this with the app: pantry check, scaling, and the assistant.