The Best Egg Salad
The Best Egg Salad requires approximately 5 minutes from start to finish. This recipe makes 3 servings with 333 calories, 14g of protein, and 23g of fat each. For 85 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 299 people found this recipe to be tasty and satisfying. Plenty of people really liked this salad. If you have bread, kosher salt, mayonnaise, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. With a spoonacular score of 67%, this dish is good. Try Bacon, Egg and Cheese Egg Salad, Poached Egg and Bacon Salad – Salad Lyonnaise, and Macaroni Pastan And Egg Salad | Healthy salad s for similar recipes.
Servings: 3
Ingredients:
Bread, lettuce, and thinly sliced radishes, for serving
1/3 cup finely diced celery (about 1 small stalk)
6 hard steamed eggs, chilled and peeled
1 tablespoon minced fresh parsley leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
1/4 cup homemade or store-bought mayonnaise
1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)
Equipment:
whisk
bowl
Cooking instruction summary:
Procedures 1 Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper. Serve with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.
Step by step:
1. Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper.
2. Serve with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.
Nutrition Information:
covered percent of daily need
