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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 157.0
  • Total Fat: 12.7 g
  • Cholesterol: 282.7 mg
  • Sodium: 239.9 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 9.6 g

View full nutritional breakdown of Egg Salad calories by ingredient
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Egg Salad

Submitted by: NHOWELL5


Number of Servings: 4

Ingredients

    6 large eggs
    1-2 tablespoons mayonnaise (or Greek yogurt)
    Salt and pepper
    A tiny squeeze of lemon juice
    2 stalks celery, washed and chopped
    1/2 bunch chives, chopped
    2 small handfuls of lettuce
    8 slices of whole grain bread, toasted

Tips

can replace mayo with Greek yogurt


Directions

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Serving Size: makes 4 sandwhiches

Number of Servings: 4

Recipe submitted by SparkPeople user NHOWELL5.






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