Egg Salad
This egg salad is perfect for meal prep.
Servings: 4
Calories: 232kcal
Ingredients
- 8 large eggs
- ½ cup mayonnaise
- ½ cup celery finely minced
- ½ cup onion finely minced
- ¼ cup fresh chives minced
- ½ teaspoon yellow mustard
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Fill a medium pot 3/4 of the way with water and bring to a boil. Add the eggs and cook for 9 and 1/2 minutes. Remove the eggs to an ice bath to cool for 10 minutes.
- When cool enough to handle, crack and peel the eggs, discarding the shells. Using a box grater, grate the eggs into a large bowl.
- Add most of the mayonnaise to the grated eggs, reserving about 2–3 tablespoons. Add the celery, onion, chives, mustard, salt, and pepper, and stir until well-combined. If your egg salad seems too dry, mix in the remaining mayonnaise.
- Serve alone or with cucumber salad, if desired.
Notes
- To make a sandwich with your egg salad, check out this recipe.
Nutrition
Calories: 232kcal | Carbohydrates: 3g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 522mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg