Egg Salad
HB-4293 · Hand-built original · American
Chopped hard-boiled eggs with celery, onion and herbs in a mustard mayonnaise dressing.
AmericanLunch, Salad, Side Dish20 minServes 4290 kcalGluten-freeDairy-freeDiabetic
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 8 hard-boiled eggs
- 2 Tbsp celery, finely chopped
- 3 Tbsp red onion, finely chopped
- 3 Tbsp dill, chopped
- 3 Tbsp chives, chopped
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1 garlic clove, minced or pressed
- 1/4 tsp salt, or to taste
- 1/4 tsp paprika, or to taste
- 1/4 tsp ground pepper
Method
- Hard-boil the eggs, cool them in iced water, then peel and chop them into a bowl.
- Add the celery, red onion, dill and chives.
- Stir the mayonnaise, lemon juice, mustard, garlic, salt, paprika and pepper together in a small bowl.
- Fold the dressing through the eggs until evenly coated.
- Adjust the seasoning and serve chilled.
Prep: 5 min · Cook: 15 min · Total: 20 min
Nutrition (per serving, where published)
290 kcalCalories
13 gProtein
3 gCarbs
25 gFat
0.5 gFibre
2 gSugars
419 mgSodium
381 mgCholesterol
1 servingServing