Buttered Egg Salad

By Janet Bukovinsky

Published August 16, 1986

Total Time
5 minutes, plus refrigeration
Rating
4(18)
Comments
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Featured in: FOOD; FINLAND'S FINEST

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Ingredients

Yield:Two cups

  • 1 cup unsalted butter, softened

  • 4 hard-cooked eggs, minced

  • Salt and pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

136 milligrams cholesterol; 235 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 113 milligrams sodium; 3 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, cream the butter until smooth and fluffy. Beat in the eggs, salt and pepper. Refrigerate until ready to serve.

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4 out of 5
18 user ratings
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