Classic Egg Salad
Ingredients
-
8
large
eggs
-
6
Tbsp
mayonnaise
-
1
Tbsp
fresh lemon juice
-
2
tsp
dijon mustard
-
1
stalk
celery, diced small
-
¼
cup
chopped green onions
-
1½
Tbsp
minced fresh parsley
-
to taste
salt
-
to taste
black pepper
-
optional
paprika
Instructions
- Cook the eggs by steaming or hard boiling them.
- Chill the cooked eggs in ice water for 2-3 minutes, then peel and cool in the fridge.
- In a large bowl, mix together mayonnaise, lemon juice, dijon mustard, celery, green onions, parsley, salt, and pepper.
- Chop the cooled eggs and add them to the dressing mixture, then toss to combine.
- Serve the egg salad in bread or croissants, sprinkled with paprika if desired.
Nutrition Facts (estimated)
Servings
4
Calories
273
Total fat
24g
Total carbohydrates
1g
Total protein
11g
Sodium
294mg
Cholesterol
336mg
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