Egg Salad
Ah, yummy egg salad! Perfect on crackers. Or as a sandwich. Or, on a hot dog! Yes, trust me. It’s fantastic!
Servings 4
Calories 319kcal
Equipment
Ingredients
- 8 eggs
- ½ cup mayonnaise
- 1 teaspoon prepared yellow mustard
- ¼ cup green onion chopped
- kosher salt to taste
- ground black pepper to taste
- ¼ teaspoon paprika
Instructions
- Gently place the eggs into a saucepan.
- Add enough cold water to just cover the eggs.
- Bring to a boil over high heat.
- Remove from heat and cover. Let set for 12 minutes.
- Rinse eggs in cold water.
- Peel and chop coarsely.
- Place eggs in a medium bowl.
- Stir in the mayo, mustard and green onion.
- Add salt and pepper to taste and paprika and stir.
- Serve.
Notes
I prefer to let the salad chill for a few hours before serving, but that's just a personal preference.
Nutrition
Calories: 319kcal | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 339mg | Sodium: 318mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 566IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg