Egg Salad to Go

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  • 30 min prep
  • 30 min total
  • Makes 4 servings, 3 topped crackers (37 g) each.

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Egg Salad to Go Recipe


  • 2 eggs, hard cooked
  • 2 Tbsp. finely chopped celery
  • 1 Tbsp. finely chopped red onions
  • 2 Tbsp. Miracle Whip Calorie-Wise Spread
  • 1/2 tsp. curry powder
  • 12 Ritz 30% Less Fat Crackers


  • Cut  1 egg in half; discard yolk or reserve for another use. Chop remaining whole egg and egg white; place in small bowl.
  • Add  all remaining ingredients except crackers; mix well.
  • Spoon  onto crackers just before serving.

Recipe Tips

How to Use Remaining Hard-Cooked Egg YolkRefrigerate unused egg yolk. Chop, then use as a topping for tossed green salads.

How to Hard Cook EggsPlace eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.

How to Hard Cook EggsAdd enough water to saucepan to completely cover eggs by at least 1 inch.


Nutrition Information

Makes 4 servings, 3 topped crackers (37 g) each.

Nutrition per serving:

  • Calories 80 
  • Total fat 3.5 g
  • Saturated fat 1 g
  • Cholesterol 50 mg
  • Sodium 190 mg
  • Carbohydrate 8 g
  • Dietary fibre 0 g
  • Sugars 2 g
  • Protein 3 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 2 %DV
  • Iron 4 %DV