Simple Egg Salad
Servings: 4 servings
Calories: 98kcal
Ingredients
Condiments
- 1/4 cup Mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Fresh Ingredients
- 6 Soft-boiled eggs - peeled and chopped
- 1 tablespoon Parsley - optional
- Bread
Instructions
- Boil the eggs: Add eggs to a pot, fill the pot with water, and add salt. Bring the pot to a boil, then cook the eggs for 6 to 8from the heat and drain the hot water; minutes. Remove off heat and drain the hot water, add cold water. Peel the eggs under running water.
- Add the condiments: In a medium-sized bowl, combine the chopped soft-boiled eggs, mayonnaise, Dijon mustard, and parsley. Mix the ingredients well until the eggs are evenly coated with the dressing. Season the egg salad with salt and pepper to taste. Adjust the seasoning according to your preference.
- Refrigerate and serve: If you like a creamier texture, you can add more mayonnaise. Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld.
Nutrition
Calories: 98kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 131mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg