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!
Servings: 4 servings
- 6 eggs
- 2 tbsp celery stalk finely chopped
- 2 tbsp red onion finely chopped
- 1 tbsp dill chopped
- 3 tbsp green onion chopped
- 1 1/2 tsp garlic 1 clove, minced
- 1/4 tsp ground pepper
- 5 tbsp Japanese mayonnaise
- 4 tsp lemon juice
- 2 tsp traditional Dijon mustard
- 1/2 tsp paprika
- 8 oz romaine lettuce whole leaf
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.
While they are cooked, prep the veg.
After 8 minutes, give the eggs an ice bath. De-shell. Dice them to the desired size (we cut each egg into 8).
In a serving bowl, put the egg, celery, red onion, dill, green onion in. In another bowl, combine the ingredients for the dressing. Pour the dressing onto the salad bowl and mix well.
Serve immediately or, for best flavor, serve cold (at least 15 minutes in the fridge).
Serving: 1serving | Calories: 242kcal | Carbohydrates: 4g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 271mg | Sodium: 293mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5481IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg