5 from 3 votes
Egg Salad Recipe
Make a creamy, classic Egg Salad in no time with this easy recipe.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
2
Calories:
162 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 4 egg large
- 2 tablespoons mayonnaise light
- 1 teaspoon Dijon mustard
- 2 tablespoons celery chopped
- 1/4 teaspoon lemon juice
- 1 pinch salt
- 1 pinch black pepper
- 1 prig parsley chopped, fresh
Instructions
- Add the eggs to a pot and cover with water. Bring the water to a boil, then reduce the heat to medium high. Cook the eggs for 12 minutes.
- Transfer the eggs to an ice bath for at least 5 minutes. Peel the eggs, then chop into 1/2-inch thick pieces.
- In a small bowl, combine the mayonnaise, chopped eggs, Dijon mustard, chopped celery, and lemon juice, then season with salt and pepper. Stir well.
- Garnish with some chopped parsley.
Cup of Yum
Nutrition Information
Calories
162kcal
(8%)
Carbohydrates
2g
(1%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.05g
(3%)
Cholesterol
330mg
(110%)
Sodium
275mg
(11%)
Potassium
151mg
(3%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
523IU
(10%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 162
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 330mg | 110% |
| Sodium | 275mg | 11% |
| Potassium | 151mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.