Ingredients
6
6 servings
- •2 eggs
- •2 (15 ounce) cans kidney beans, drained
- •0.5 cup mayonnaise
- •0.5 onion, diced
- •1 stalk celery, diced
- •2 tablespoons sweet pickle relish
- •salt and pepper to taste
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and chop.
- Mix chopped eggs, kidney beans, mayonnaise, onion, celery, and relish together in a bowl until just combined; season with salt and pepper. For best flavor results, chill salad in the refrigerator before serving, at least 1 hour.
Nutritional Facts
Per 6 servings
- Calories: 285
- Carbohydrate: 25g
- Fat: 17g
- Fiber: 9g
- Protein: 10g
- Sugar: 2g
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