Egg Salad
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Egg Salad
This is egg salad done right. Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
Ingredients
- 2 hard-boiled eggs (see Tip), peeled and chopped
- 2 tablespoons finely diced celery
- 1 tablespoon low-fat mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon minced scallion greens
- Freshly ground pepper to taste
Directions
Preparation
- Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined.
Tips
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
To Make Ahead: Cover and refrigerate for up to 2 days.
Per serving: 173 calories; 12 g fat (3 g saturated fat, 4 g mono unsaturated fat); 424 mg cholesterol; 4 g carbohydrates; 13 g protein; 0 g fiber; 394 mg sodium; 165 mg potassium
Nutrition Bonus: Vitamin A (15% daily value).
Exchanges: 2 medium-fat meat
Contributed by: EatingWell.com
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Pareve , Appetizers, Brunch, Dinner, Lunch, Main, Salads, Side Dish, Snacks , Shabbat , American , Dinner Tonight, Make Ahead, Quick (under 30 minutes) , Budget, Comfort Food, Gluten Free, Kid Friendly, Low Carb, Low Fat, Picnic, Vegetarian , Eggs , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Before I mash eggs, I slice them in an egg slicer in both directions. That is, the slicer will slice the egg both horizontally & vertically, & I do it both ways. This makes mashing the eggs faster/ more efficient.