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Egg Salad

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Ingredients

Adjust Servings:
6 eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1/2 tsp prepared yellow mustard
1/2 lemon – juiced
1/4 cup green onions – chopped
salt and pepper to taste

Nutritional information

212
calories
3.2 g
carbohydrates
9.9 g
protein
284 mg
fat
223 mg
sodium
284 mg
cholesterol

Egg Salad

Features:
  • Eggetarian
Cuisine:
  • 25 mins
  • Serves 3
  • Easy

Ingredients

How to make Egg Salad

  • Place egg in a saucepan and cover it with cold water.
  • Bring water to a boil then remove from the heat immediately.
    • Cover
    • Let eggs stand in hot water for 10-12 minutes.
  • Remove from hot water and let cool.
  • Peel the eggs.
    • Note: Place the eggs in an ice bath before peeling for faster cooling.
  • Stir together the green onions, lemon juice, mayonnaise, Dijon mustard, and yellow mustard in a medium bowl.
  • Chop the eggs into big chunks and gently mix with the dressing.
  • Season with salt and pepper.

Trivia

The average hen lays close to 325 eggs in a year.

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