Name: Egg Salad
Yield: 9 qts
Ingredients: 1/2 cups Distilled white vinegar; 1 teaspoons Lemon juice; 2 Tablespoons beaten egg; 1/3 cups Water; 1/3 cups Vegetable oil; 1/4 cups Corn syrup; 3 Tablespoons grated Romano cheese; 2 Tablespoons dry, unflavored pectin (optional); 1 1/4 Teaspoons salt; 1/2 teaspoons Minced garlic; 1/4 teaspoons Dried parsley; 1 Pinch dried oregano; 1 Pinch red pepper flakes; Chill in refrigerator for 90 minutes.

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Egg Salad

Author: chefs-mate Cuisine: Global Courses: Salads

Difficulty: Beginner

Servings: 9 qts Calories: 848.3

Dietary:

G Gluten-free V Vegetarian

Description

This International salad features Add chopped parsley. Simmer until celery and carrots are tender (about 45 minutes) . Makes 9 qts. of soup, Distilled white vinegar, Lemon juice, Tablespoons beaten egg, Water. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Nutrition Facts

Servings 9 qts

Amount Per Serving
Calories 848.3kcal

% Daily Value *
Total Fat 48.7g75%
Saturated Fat 17.8g89%
Cholesterol 41.5mg14%
Sodium 6545.7mg273%
Total Carbohydrate 97.0g33%
Dietary Fiber 16.1g65%
Sugars 53.4g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, are, beaten, blender, carrots, celery, cheese, chill, chopped, corn, distilled, dried, dry, egg, favorite, flakes, garlic, grated, ingredients, international

Egg Salad

Egg Salad

Description

Ingredients

Directions

Nutrition Facts

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