Egg Salad
Egg Salad
10 eggs
½ cup mayonnaise
½ tsp mustard
Salt & Pepper
1. Fill a medium
sized saucepan with cold water and place eggs gently in the bottom.
2. Heat saucepan
and eggs over medium high heat until boiling. Set timer for 4 minutes.
3. As soon as
timer goes off, remove eggs from heat and cover saucepan. Set timer for 20
minutes.
4. As soon as
time goes off, drain hot water from saucepan and fill with cold water. Allow to
cool eggs for a minute or two then drain and fill with cold water again. Let
eggs cool until easy to handle.
5. Peel eggs and
place in a large flat bottomed bowl. Mash eggs with a potato masher until
desired consistency.
6. Add remaining
ingredients to bowl and stir until combined.
Nutrition: 359
calories; 32g fat; 475mg cholesterol; 364mg sodium; 173mg potassium; 1g carb;
0g fiber; 0g sugar; 16g protein
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