Egg Salad Revamped for Spring

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 211 kcal
• Tłuszcz Całkowity: 18 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 289 mg
• Sód: 312 mg
• Węglowodany Całkowite: 2 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 1 g
• Białko: 10 g