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"I received this recipe from my mother-in-law, and it's a great alternative to potato salad," says Jane Gysbers of Blaine, Minnesota. Tip: "Cook a large kettle of green beans for supper and use the leftovers the next day to fix this delicious dish," Jane suggests.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 265 calories, 25 g fat (4 g saturated fat), 116 mg cholesterol, 487 mg sodium, 6 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Green Bean Egg Salad in Quick Cooking May/June 2005, p23
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