Egg Salad
| Serves | 4 |
|---|---|
| Time | 20 minutes |
| Per serving | 187 kcal (748 for the batch) |
| Contains | egg, soy, mustard |
| Tags | lunch · salad · quick · cold-dish |
| Calories are computed from the ingredient records. Approximate. | |
Description
A classic and creamy egg salad perfect for sandwiches, wraps, or enjoying on its own.
These ingredients have no record yet, so they are left out of the nutrition and substitution tables: large eggs, dijon mustard, fresh lemon juice, finely chopped chives, salt, black pepper. Follow a name to create its record.
Ingredients
| Quantity | Ingredient | Its job here | Swaps |
|---|---|---|---|
| 8 | large eggs?, hard-boiled and peeled | none | |
| 1/2 cup | mayonnaise | none | |
| 1 teaspoon | dijon mustard? | none | |
| 1 teaspoon | fresh lemon juice? | none | |
| 1/4 cup | finely chopped chives? | none | |
| 1/4 teaspoon | salt? | none | |
| 1/4 teaspoon | black pepper?, freshly ground | none |
Instructions
- Chop the hard-boiled eggs into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
- Gently fold in the chopped eggs and finely chopped chives.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately or chill in the refrigerator until ready to enjoy.