Egg Salad
Egg Salad is such a comfort food classic. This recipe is simple, but full of the delicious flavor that you love, making the perfect egg salad sandwich.
Servings: 4 sandwiches
Calories: 267kcal
Ingredients
- 8 hard boiled eggs
- 3/4 cup mayonnaise (I used light, but full fat will work)
- 1 celery stalk diced small
- 1 teaspoon dill weed
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- To hard boil eggs: Place eggs in a single layer in a sauce pan. Add enough water to cover them compltely. Bring to a roaring boil. Turn off heat, and cover pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes.
- Peel the eggs and seperate out the yolks. Chop the egg whites.
- In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, dijon mustard, onion powder, garlic powder, salt, black pepper and paprika until creamy. Taste and adjust seasonings as desired.
- Stir the chopped egg whites into the mixture. Serve on buns with lettuce and sliced tomatoes and enjoy!
Video
Notes
Nutritional information is based on using light mayonnaise.
Nutrition
Serving: 0.3cup | Calories: 267kcal | Carbohydrates: 5g | Protein: 13g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 424mg | Sodium: 491mg | Potassium: 167mg | Sugar: 1g