Egg Salad
A creative twist on classic egg salad that elevates this beloved dish. This delicious, health-conscious recipe creates perfect sandwiches or tops fresh lettuce for a satisfying salad!
Ingredients
4 Eggland's Best Hard-Cooked Peeled Eggs
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup mayonnaise, fat-free
1 tablespoon dijon mustard
1 teaspoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper
Preparation
- Begin by finely chopping your eggs into uniform pieces, ensuring consistent texture throughout your egg salad recipe. The key to perfect egg salad lies in the chopping technique - aim for pieces that are small enough to create a cohesive mixture but large enough to maintain the egg's distinct texture.
- Combine the chopped eggs with the remaining ingredients in a medium mixing bowl. Gently fold everything together using a rubber spatula, being careful not to overmix. For best results, mix until the ingredients are just combined and the mayonnaise coats everything uniformly.
- For serving, divide the finished egg salad into four equal portions. Present either as a classic sandwich filling between slices of your favorite bread, or create a lighter option by serving atop a bed of crisp lettuce leaves. For added presentation value, garnish with a sprinkle of paprika or fresh herbs.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 83 |
| Fat | 4g |
| Saturated Fat | 4g |
| Cholesterol | 175mg |
| Sodium | 437mg |
| Carbohydrates | 5g |
| Dietary Fiber | 1g |
| Protein | 6g |
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