Egg Salad

• servings: 4 servings
• active time: 5 minutes
• total time: 22 minutes

Ingredients

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

Directions

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!

Notes

Way too wet and too much seasonings

Nutrition

• Serving Size: 0.3 cup
• Calories: 267 kcal
• Total Fat: 21 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Cholesterol: 424 mg
• Sodium: 491 mg
• Total Carbohydrate: 5 g
• Total Sugars: 1 g
• Protein: 13 g