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2120
EGG SALAD
This basic egg salad is great for sandwiches. It can be "dressed up" by adding
chopped green onion or shallot, chopped pickles, chopped sun-dried tomatoes
or chopped fresh herbs.
Makes about 2 cups/4 servings:
6 hard cooked eggs, completely cooled
½ stalk celery, about 4 inches, cut in 1-inch pieces
¼ cup low-fat mayonnaise
2 teaspoons Dijon-style mustard
¼ teaspoon kosher salt
⅛ teaspoon freshly ground white or black pepper
1. Remove shells from eggs and discard. Cut eggs in quarters and reserve.
2. Place the celery in the work bowl of a food processor. Pulse to chop finely,
about 15 times; scrape the work bowl.
3. Add the quartered eggs to the work bowl; pulse 5 times to chop roughly.
Add mayonnaise, mustard, salt, and pepper.
4. Pulse until mayonnaise and mustard are completely mixed in and desired
texture is reached, 10 – 20 times.
Nutritional information per serving (cup):
Calories 196 (71% from fat) • carbohydrates 3g
protein 11g • fat 15g • saturated fat 4g • cholesterol 378mg
RECIPES RECIPES
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