Try
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