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Egg Salad Revamped for Spring

4 servings

分量

10 minutes

調理時間

20 minutes

総時間

材料

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

手順

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.

栄養

サービングサイズ

-

カロリー

211 kcal

脂肪総量

18 g

飽和脂肪

5 g

不飽和脂肪

0 g

トランス脂肪

-

コレステロール

289 mg

ナトリウム

312 mg

炭水化物総量

2 g

食物繊維

0 g

糖質総量

1 g

タンパク質

10 g

4 servings

分量

10 minutes

調理時間

20 minutes

総時間
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