Egg Salad
Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.
Ingredients
Directions
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Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined.
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Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
Nutrition Facts
Per Serving:
196 calories; 13.4 g total fat; 3.7 g saturated fat; 377 mg cholesterol; 386 mg sodium. 170 mg potassium; 5.2 g carbohydrates; 0.3 g fiber; 2 g sugar; 12.9 g protein; 630 IU vitamin a iu; 1 mg vitamin c; 51 mcg folate; 59 mg calcium; 1 mg iron; 12 mg magnesium;
Exchanges:
2 medium-fat meat