Egg Salad

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 22 minutes

配料

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

步骤

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!

备注

Way too wet and too much seasonings

营养

• 每份大小: 0.3 cup
• 卡路里: 267 kcal
• 总脂肪: 21 g
• 饱和脂肪: 5 g
• 不饱和脂肪: 14 g
• 胆固醇: 424 mg
• 钠: 491 mg
• 总碳水化合物: 5 g
• 总糖: 1 g
• 蛋白质: 13 g