I love good egg salad but most store bought egg salads are just too boring and bland. This is a favorite recipe of both Frankie and me and I generally serve it with the with the Las Brisas Salad.
Place the eggs in a pot with cold water to cover. Bring to a rapid boil and boil for 2 minutes. Turn the burner off, but keep the pot on the hot burner. Cover pot with a lid and let sit for 11 minutes. Once done, place the eggs in a bowl and immediately fill the bowl with ice and cold water--enough to cover well--and let sit until cooled completely. This cooking method will allow your eggs to peel easily without the shell clinging to the egg. Peel eggs and chop coarsely.
Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper and mix. Add remaining ingredients, mix. Gently fold in eggs.
Makes about 2 1/2 cups.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 320 | ||
Calories from Fat: 224 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 645mg | 198 % | |
Sodium 513.7mg | 18 % | |
Potassium 248.1mg | 7 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.7g | ||
Protein 19.3g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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