Egg Salad Recipe
With the dos and don’ts clearly stated, I now announce you a qualified chef to bring this egg salad recipe into existence. Let’s get busy!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
For the salad:
- 8 eggs
- 2 tbsp celery stalk finely chopped
- 2 tbsp red onion finely chopped
- 2 tbsp dill chopped
- 3 tbsp chives chopped
- 1 1/2 tsp garlic 1 clove, minced
- 1/4 tsp ground pepper
For the dressing:
- 1/3 cup Greek yogurt
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
Submerge the eggs in a pot of water. Bring to a boil.
When the water bubbles, turn off the heat and leave the eggs to cook in the residual heat for 8 minutes.
Give the eggs an ice bath. De-shell. Dice them to the desired size.
In a bowl, combine the eggs with the other salad ingredients. In another bowl, combine the ingredients for the dressing. Mix half of the dressing into the salad and leave the rest to readjust as needed.
Serving: 1serving | Calories: 144kcal | Carbohydrates: 3g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 328mg | Sodium: 454mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 748IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg