Easy Egg Salad
Ingredients
-
12
large
eggs
-
½
cup
Hellmann’s Low Fat Mayonnaise
-
2
teaspoons
yellow mustard
-
2
teaspoons
Nance’s Sharp & Creamy Mustard
-
to taste
salt
-
to taste
pepper
Instructions
- 1. Hard boil the eggs by placing them in a pot and covering with water.
- 2. Bring the water to a boil, then cover the pot and turn off the heat, letting the eggs sit for 12 minutes.
- 3. Prepare a bowl of ice water.
- 4. Transfer the eggs to the ice water to cool for several minutes.
- 5. Peel the eggs under cold running water and chop them into small pieces.
- 6. In a mixing bowl, combine the chopped eggs with mayonnaise, mustards, salt, and pepper.
- 7. Mix well, taste, and adjust seasonings if needed.
- 8. Serve immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
6
Calories
169
Total fat
11g
Total carbohydrates
4g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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