Classic Egg Salad
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5.0
3 reviews
Excellent
Classic Egg Salad
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A recipe for a traditional sandwich filling
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Ingredients
- 6 eggs
- ¼ cup mayonnaise
- 2 tablespoons minced red onion
- 1 tablespoon minced fresh parsley leaves
- ½ stalk celery chopped fine (about 3 tablespoons)
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ground black pepper
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Instructions
- 1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
- 2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Nutrition Information
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Calories
177kcal
(9%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
394mg
(131%)
Sodium
611mg
(25%)
Potassium
145mg
(4%)
Sugar
3g
(6%)
Vitamin A
705IU
(14%)
Vitamin C
4.3mg
(5%)
Calcium
59mg
(6%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 2cups (enough for 4 sandwiches)
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 394mg | 131% |
| Sodium | 611mg | 25% |
| Potassium | 145mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 59mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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