Basic Egg Salad Recipe
User Reviews
5
9 reviews
Excellent
Basic Egg Salad Recipe
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This egg salad features mayonnaise, Dijon mustard, and chopped scallions. It's just lovely when piled high on slices of crunchy cucumber!
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Ingredients
- 6 egg hard-boiled, chilled and peeled, large
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup scallions finely sliced
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Grate the eggs using the largest holes in a box grater.
- Transfer the shredded eggs to a medium bowl.
- Add the mayonnaise, mustard, scallions, salt, and pepper. Mix well to combine. Cover and refrigerate for one hour to allow the flavors to meld.
- Serve the salad with fresh-cut veggies, plain pork rinds, or keto bread.
Notes
- I like to grate the eggs by hand, using a box grater. This makes the best-textured salad. You can simply mash the eggs with a fork if you wish. This would produce a coarser texture, but it would still be very good.
- For a spicy version, use spicy mustard instead of Dijon or replace the plain mayonnaise with sriracha mayo.
- Refrigerating the salad is not strictly necessary, but I do find that it tastes better after the flavors have had a chance to meld.
- For the best texture, make sure the eggs you use are hard-boiled. The whites and yolks should be fully cooked.
- You can store the leftovers in an airtight container in the fridge for up to 3 days. Give them a good stir before using them. I don't recommend freezing the leftovers.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
213kcal
(11%)
Carbohydrates
3g
(1%)
Protein
14g
(28%)
Fat
15g
(23%)
Sodium
497mg
(21%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 213kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Sodium | 497mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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