Egg Salad Revamped for Spring

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

6 hard-boiled large eggs, chilled and peeled

3 tablespoons (45 g) mayonnaise

1 tablespoon (15 g) crème fraîche (see notes)

2 teaspoons (10 g) Dijon mustard

2 tablespoons minced fresh dill

1 tablespoon finely minced quick-pickeld red onions plus 1 teaspoon (5 g) pickling liquid

Kosher salt

Sandwich bread and toppings (such as fresh lettuces), for serving

Instructions

Set a wire rack over a medium mixing bowl and press the eggs through it. (Alternatively, smash the eggs with a whisk in the bowl until whites are broken into small, chunky pieces).

Add mayonnaise, crème fraîche, Dijon, dill, and minced pickled onion and pickling liquid. Stir until a creamy egg salad forms. Season with salt. Serve as sandwiches with lettuce, or as desired.

Nutrition

• Calories: 211 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 289 mg
• Sodium: 312 mg
• Glucides Totaux: 2 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 1 g
• Protéines: 10 g