Egg salad
Egg salad, from above
Non vegEggUnited States

Egg salad

Chopped eggs, mayo, mustard, chives. Four things, one perfect sandwich filling.

20 minTime
13 gProtein each
mildSpice
The picnic sandwich2 chapters · 1 min read

Make it your way

Grandma's wayChopped eggs, mayo, mustard, celery and chives.
The original
285kcalsame
13 gproteinsame
0 gfibresame
20minutessame

Egg salad.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Egg8
Mayonnaise⅓ cup
Prepared mustard2 tsp, Dijon or yellow
Celery1 stalk, finely diced
Spring onion (green onion, scallion)2 tbsp chives or greens, snipped
Lemon juice1 tsp
Kashmiri chilli powdera pinch, for colour
Salt½ tsp
Black pepper¼ tsp

Method

3 steps
  1. 1Lower eggs into boiling water, cook 10 minutes, then move to iced water.
  2. 2Peel and chop the eggs, mashing a few yolks with a fork.
  3. 3Fold in mayonnaise, mustard, lemon, celery, chives, salt and pepper. Dust with chilli powder.
Serve it like this

Spoon onto toasted bread or into crisp lettuce cups, dust with chilli powder and serve cold.

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Make it a meal

What goes with Egg salad: a bread or rice, a side, something to drink and something sweet.

Bread or rice Burger buns150 min
Bread or rice Zucchini bread75 min
With a main Pot roast240 min
With a main Chicken pot pie70 min
On the side Roasted tomato basil soup60 min
To drink Peach iced tea25 min
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