Publisher Photo
Publisher Photo
"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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 pound fresh green beans, cut into 1-1/2-inch pieces
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup chopped sweet onion
  • 3/4 cup mayonnaise
  • 3/4 teaspoon prepared mustard
  • 3/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper

Directions

Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion.
In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and mix well. Cover and refrigerate for at least 2 hours before serving. Yield: 4-6 servings.
Originally published as Green Bean Egg Salad in Quick Cooking May/June 2005, p23

Nutritional Facts

1 cup: 265 calories, 25g fat (4g saturated fat), 116mg cholesterol, 487mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 5g protein.

  • 1 pound fresh green beans, cut into 1-1/2-inch pieces
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup chopped sweet onion
  • 3/4 cup mayonnaise
  • 3/4 teaspoon prepared mustard
  • 3/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  1. Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion.
  2. In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and mix well. Cover and refrigerate for at least 2 hours before serving. Yield: 4-6 servings.
Originally published as Green Bean Egg Salad in Quick Cooking May/June 2005, p23

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