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5
from 1 vote
Egg Salad
Servings:
2
servings
Calories:
293
kcal
Ingredients
4
large
eggs
3
tablespoons
mayonnaise
1
teaspoon
lemon juice
optional
1
stalk
celery
trimmed and diced into small pieces
1
pickle
diced into small pieces
salt and pepper to taste
US Customary
-
Metric
Instructions
Place the eggs in a saucepan with cold water; fill with water until the eggs are immersed.
Bring the water to a boil, and gently boil for about 12 minutes.
When finished boiling, immerse the eggs in ice cold water to stop boiling them.
Let the eggs cool while you prepare the mayonnaise.
Peel the shells off the hard-boiled eggs. I find tapping the bottom of the egg on the counter makes a good enough crack to then peel the shell off.
In a mixing bowl, add the eggs, and mash the eggs until they break up into small pieces.
Add all the remaining ingredients and blend well. Add salt and pepper to taste.
Store in the refrigerator for a few days.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
2
g
|
Protein:
13
g
|
Fat:
25
g
|
Saturated Fat:
6
g
|
Cholesterol:
381
mg
|
Sodium:
576
mg
|
Potassium:
220
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
689
IU
|
Vitamin C:
2
mg
|
Calcium:
78
mg
|
Iron:
2
mg