Egg Salad
"Using what I had on hand came up with this. If you already have had boiled eggs in your fridge then it will be a 0 cooking recipe."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (416.6 g)
- Calories 570.1
- Total Fat - 37.7 g
- Saturated Fat - 11.9 g
- Cholesterol - 1359.9 mg
- Sodium - 666.1 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 0.2 g
- Sugars - 3 g
- Protein - 46.2 g
- Calcium - 211.5 mg
- Iron - 6.5 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place eggs in a saucepan and cover with cold water and bring water to a boil and immediately remove from heat; cover and let eggs stand in hot water for 10 to 12 minutes.
Step 2
Remove from hot water, cool and peel and for faster cooling, place the eggs in an ice bath before peeling.
Step 3
In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions.
Step 4
Chop the eggs into big chunks and mix gently with the dressing and season with salt and pepper, to taste.
Tips
No special items needed.
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