Egg Salad

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 22 minutes

材料

8 hard-boiled eggs (see note 1)

3/4 cup light mayonnaise (or full fat will work, see note 2)

1 celery stalk (diced small)

1 teaspoon dill weed

1 teaspoon dijon mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon table salt (see note 3)

1/4 teaspoon black pepper

1/4 teaspoon paprika

手順

To hard boil eggs, place eggs in a single layer in a saucepan. Add enough water to cover them completely. Bring to a roaring boil. Turn off the heat and cover the pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes.

Peel the eggs and separate out the yolks. Chop the egg whites.

In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy. Taste and adjust seasonings as desired.

Stir the chopped egg whites into the mixture. Serve on buns with lettuce and sliced tomatoes and enjoy!

メモ

Way too wet and too much seasonings

栄養

• サービングサイズ: 0.3 cup
• カロリー: 267 kcal
• 脂肪総量: 21 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 14 g
• コレステロール: 424 mg
• ナトリウム: 491 mg
• 炭水化物総量: 5 g
• 糖質総量: 1 g
• タンパク質: 13 g