It's easy to forget about the old classics when you're packing lunches. Our Egg Salad to Go is just as good as ever - pack up the salad and a few crackers and you've got a grab and go lunch to look forward to.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 eggs, hard cooked
2 Tbsp. finely chopped celery
1 Tbsp. finely chopped red onions
2 Tbsp. Miracle WhipCalorie-Wise Spread
1/2 tsp. curry powder
12 Ritz 30% Less Fat Crackers
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How do I make it ?
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.
Kraft Kitchen Tips!
How to Use Remaining Hard-Cooked Egg Yolk
Refrigerate unused egg yolk. Chop, then use as a topping for tossed green salads.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1 g
Cholesterol 50 mg
Sodium 190 mg
Carbohydrate 8 g
Fibre 0 g
Sugars 2 g
Protein 3 g
4 servings, 3 topped crackers (37 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.