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eggsalad
Title

Egg salad

Serves
Serves:
4
Time to make
Time to make:
15 minutes preparation; 5 minutes cook time; 20 minutes wait time
Ingredients

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise (adjust to taste)
  • 2 stalks celery, chopped
  • 2 tablespoons onion, finely chopped
  • 1/2 teaspoon prepared mustard
  • Salt and pepper to taste
Directions

Directions

  1. Place eggs in pot and add enough cold water to cover eggs.
  2. Bring eggs to a boil. When boiling starts, remove from burner and cover. Let sit for approximately 20 minutes.
  3. Drain eggs and rinse with cold water several times.
  4. Once eggs cool, peel and chop.
  5. Add remaining ingredients and serve.
Tips and Variations
Tips and Variations
  • Egg salad tastes great served on whole wheat bread or pita bread, topped with lettuce and sliced tomatoes.
  • Increase the nutritional content by adding more vegetables to the salad. Try adding finely grated carrots, finely chopped broccoli or red bell peppers, or any of your family’s favorites.
  • Try adding different seasonings to this salad for something different. For example, mix 1/2 teaspoon curry powder and 1 tablespoon white raisins for an Indian-inspired salad.
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Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development
Category
Category:
Salads
Serving Size
Serving Size:
1/4 of prepared recipe
Special Criteria
Special Criteria:
Vegetarian

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Nutritional Info

Nutritional Info

Serves 4
Amount per serving
Calories
124
Total Fat
8.2 g
Saturated Fat
2.5 g
Cholesterol
280 mg
Sodium
124 mg
Total Carbohydrates
2 g
Dietary Fiber
0.4 g
Total Sugar
1.4 g
Protein
9.7 g
Allergens:
Eggs
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eggsalad
Egg salad
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