Recipe For Egg Salad With Mayo

Dry the eggs then chop into 1 4 inch pieces.

Recipe for egg salad with mayo. Peel the eggs and mash them with a fork. Add the chopped eggs celery scallions and parsley. Once the eggs are done cooking immediately transfer them to the ice bath to chill for 15 minutes.

In a medium sized bowl combine chopped eggs mayonnaise mustard lemon juice celery red onion chives salt and pepper. Spread the mixture onto one slice of bread top with the other and cut into preferred sandwich shape. Mash the egg yolks with the mayonnaise mustard and salt and pepper to taste.

Boil cool and peel the eggs. Peel the eggs and coarsely chop the hard boiled eggs. Bring to a boil cover and remove from heat.

Add a teaspoon of vinegar to start with adding more if you think it s needed. Cut in half remove the yolks and chop whites. Peel eggs and dice.

Gently crack the eggs all over and peel under running water. 294 calories 25g fat 5g saturated fat 431mg cholesterol 438mg sodium 3g carbohydrate 2g sugars 0 fiber 13g protein. In a medium bowl whisk together the mayonnaise mustard lemon juice worcestershire sauce salt pepper and sugar.

Nutrition facts 1 2 cup. Add the chopped egg whites and the green onion celery the chopped fresh dill. Season with a pinch of table salt and white pepper.