Description
A creamy and bright egg salad, perfect for a quick lunch or snack.
Ingredients
Scale
- 12 Hardboiled eggs
- 1/2 cup Mayonnaise
- 1/2 cup Yellow Mustard
- Salt to taste
- Pepper to taste
Instructions
- Shell all the hardboiled eggs.
- Cut each egg in half and place all yolks in a small bowl.
- Put all egg whites into a large bowl.
- Chop the egg whites into small pieces and return them to the large bowl.
- Smash the yolks with a fork until they are crumb fine.
- Add the mayonnaise and mustard to the mashed yolks and stir until smooth.
- Fold the yolk mix into the chopped egg whites until even.
- Season with salt and pepper to taste.
- Serve right away or cool and store in the fridge.
Notes
For a lighter version, swap half the mayo for Greek yogurt or add mashed avocado.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 360mg
Keywords: egg salad, quick lunch, comforting recipe, classic recipe