A Dilly Lighter Egg Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #21264
October 10, 2015
Categories: Lunch, Salads, Egg Salad, Snacks, Dairy, Cheese, Eggs, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Baby Shower, Ladies Luncheon, Picnic, Summer, Weeknight Meals, Stove Top, Gluten-Free, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Herbs, Sandwiches, Spring, Kosher Dairy more
"I have no idea where I found this recipe; but it is delicious. I did add a couple of extra touches, and it is a keeper. I actually had some homemade ricotta I was looking to use up; and, this was what I found. A simple - yet lighter egg salad. I served mine in lettuce cups for a light dinner with a bowl of soup. But, it would be delicious as a sandwich, or served with your favorite crackers."
Ingredients
Nutritional
- Serving Size: 1 (107 g)
- Calories 176.1
- Total Fat - 11.2 g
- Saturated Fat - 4.1 g
- Cholesterol - 333.3 mg
- Sodium - 206.2 mg
- Total Carbohydrate - 4.6 g
- Dietary Fiber - 2 g
- Sugars - 0.8 g
- Protein - 15 g
- Calcium - 204.5 mg
- Iron - 2.9 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step 1
Eggs ... Cook your eggs anyway you like. I usually add mine to a pot of cold water, bring to a boil for 2 minutes; then, turn off the heat and cover for 12 minutes. You can even buy hard boiled eggs at most grocery stores too these days; if you don't have time to make them. Once the eggs are cooked, peeled, and chopped; transfer them into a small bowl.
Step 2
Salad ... Simply add all the other ingredients (pimentos being optional) to the eggs; and, mix to combine. Season to taste.
Step 3
Serve and ENJOY! ... On bread, in a lettuce leaf, crackers, crostini, pita, etc. It is also great served with celery too.
Tips & Variations
No special items needed.
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