Egg Salad Recipe
This egg salad is delicious, healthy, and make-ahead friendly. It can be served as a side for today’s dinner, and the leftover can be used as the sandwich filling for tomorrow’s lunch.
Servings: 4 servings
- 6 eggs
- 0.5 oz celery stalk finely chopped
- 0.5 oz red onion finely chopped
- 0.5 oz dill chopped
- 0.5 oz 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
Bring a pot of water to a boil. When the water bubbles, gently place the eggs in and cook them for 8 minutes.
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 large salad bowl, combine all ingredients (except for lettuce).
Chill the eggs for at least 15 minutes before serving. Serve with whole lettuce leaves.
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