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Asian Egg Salad

By Avera Submitted at April 11, 2009 Views 673 Comments 4 Likes 3

Ingredients

  • 4 eggs, hard-boiled — peeled and chopped

  • 1/4 cup mayonnaise — or enough to moisten

  • 1/4 cup bamboo shoots — chopped

  • 1/4 cup waterchestnuts — chopped

  • 1/2 tsp ginger

Directions

  1. Mix well and let set in fridge for at least two hours before serving.

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Comments (4 comments)

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pinky - 37350
pinky - 37350 April 20, 2009 at 5:53 am   
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i love easy and tastey recipes,pinky
lipsie
lipsie April 12, 2009 at 4:40 pm   
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Sounds really good and pretty easy, thank you VERY much! Sheila
Debe Pendice
Debe Pendice April 12, 2009 at 7:08 am   
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Sounds good and also a new recipe to try with all the colored eggs my nieces made.(LOL) Thanks Avera…Debe
P2putt
P2putt April 12, 2009 at 6:52 am   
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This looks easy to make and I'm sure it is very tasty. Thanks. Pete

Nutritional Facts

Servings
1
Servings- 3
Calories 107
Carbs 4.5g
Fat 6g
Protein 8

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