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Egg Salad for Breakfast

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Egg Salad for Breakfast

4.3 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: Egg Salad for Breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 516kcal


  • 6 large egg
  • 6 tablespoon mayonnaise, light
  • 1 teaspoon mustard, ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper, ground
  • 4 slice bread, whole wheat

Serve With

  • 4 medium orange
  • 4 cup milk


  • Hard boil eggs; cool, peel, and chop.
  • In a bowl, gently mix the eggs, mayonnaise, mustard, garlic powder, and pepper.
  • Toast bread, then spread egg mixture evenly onto toast.
  • Serve each with orange wedges and a small glass of milk (cow’s milk or other) on the side.
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Calories: 516kcal | Carbohydrates: 53g | Protein: 24g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 311mg | Sodium: 503mg | Fiber: 9g | Sugar: 15g

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