Egg Salad (10 Minutes!)
Egg Salad doesn't need to be a chore! Prepare a serving in 10 minutes with this quick and easy recipe.
Servings 2
Calories 162kcal
Ingredients
- 4 large eggs
- 2 tbsp light mayonnaise reduced fat
- 1 tsp Dijon mustard
- 1/4 tsp lemon juice
- pinch of salt and black pepper
- 2 tbsp celery chopped
- sprig fresh parsley chopped
Instructions
- Add the eggs to a pot and cover with water. Bring the water to a boil, then reduce the heat to MED-HIGH. Cook the eggs for 12 minutes.
- Transfer the eggs to an ice bath. Once cool, peel the eggs, then chop into 1/2-inch thick pieces.
- In a small bowl combine the mayonnaise, chopped eggs, Dijon mustard, chopped celery, lemon juice, and season with salt and pepper. Stir well.
- Garnish with some chopped parsley.
Notes
- To prevent cracking during boiling, always start your eggs in cold water.
- The secret to effortless peeling? An ice bath right after boiling.
- Start with a small amount of mayo and add more if needed. You don't want an overly creamy salad.
Nutrition
Calories: 162kcal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 330mg | Sodium: 275mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg