Easy Egg Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
Light Mayo - 1 TbspMustard - 2 TspBoiled Eggs - 4
Place eggs in pan of water and bring to a boil .
Once boiling allow to boil for 15 minutes
Strain water off and place eggs in bowl of cold water for approx 10 minutes (this aids in removal of the shell)
Peel shells off eggs and discard
Chop eggs to desired size (I prefer smaller) and place in empty bowl.
Mix in mayo & mustard. Add celery salt to taste
Refridgerate for at least 20 minutes before using to re-chill ingredients and allow it to 'set'.
Number of Servings: 2
Number of Servings: 2
Recipe submitted by SparkPeople user CHOUBI95.
Once boiling allow to boil for 15 minutes
Strain water off and place eggs in bowl of cold water for approx 10 minutes (this aids in removal of the shell)
Peel shells off eggs and discard
Chop eggs to desired size (I prefer smaller) and place in empty bowl.
Mix in mayo & mustard. Add celery salt to taste
Refridgerate for at least 20 minutes before using to re-chill ingredients and allow it to 'set'.
Number of Servings: 2
Number of Servings: 2
Recipe submitted by SparkPeople user CHOUBI95.
Nutritional Info Amount Per Serving
- Calories: 179.0
- Total Fat: 13.1 g
- Cholesterol: 424.0 mg
- Sodium: 184.0 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 12.8 g
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