Egg salad is a very versatile dish that can be served on a sandwich, added to a salad, or enjoyed as a side dish that’s loaded with fat and protein.
Per Serving | Calories: 176 | Fat: 12 g | Protein: 13 g | Sodium: 559 mg | Fiber: 0 g | Carbohydrates: 5 g | Sugar: 3 g
INGREDIENTS | SERVES 4
8 large eggs
1/2 cup low-fat mayonnaise
1 teaspoon mustard
1/4 cup chopped green onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1. Place eggs in a medium saucepan and add cold water until eggs are covered by 1 inch of water.
2. Bring water to a boil, then immediately remove pan from heat. Cover and let eggs cook 10–12 minutes, then immediately drain and cool under running cold water.
3. Peel eggs, chop, and mix with mayonnaise, mustard, onion, and seasonings.