“Radio” Pimiento & Walnut Egg Salad
See how to take your classic egg salad to the next level just in time to fill back to school lunch boxes.
Make This Recipe
Ingredients
6 Eggland’s Best Eggs, Hard Cooked
4 oz Cream Cheese, Softened
2 tbsp Mayonnaise
¼ cup Diced Pimientos, Drained Well
2 tbsp Walnuts, Chopped Finely
½ tsp Salt
Preparation
- Separate the yolks from the hard cooked eggs.
- In a medium sized bowl, add the yolks and mash them completely with a fork.
- Then, add in the cream cheese, mayonnaise and salt and mix until everything is fully blended.
- Use your hands to crumble the egg whites into small pieces and then add into the yolk mixture and blend completely.
- Gently fold in the walnuts and pimientos until blended. Don’t over mix.
- Use mixture as sandwich filling or in a salad.
- Best enjoyed on the same day.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 277 |
| Fat | 24g |
| Saturated Fat | 9g |
| Cholesterol | 311mg |
| Sodium | 532mg |
| Carbohydrates | 3g |
| Dietary Fiber | 0g |
| Protein | 12g |