Egg salad

Name: Egg salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 large Egg(s); 2 large Egg white(s) you’ll have to boil these as whole eggs and discard the yolks; 2 Tbsp Chives fresh, chopped; 2 Tbsp Reduced calorie mayonnaise; 0.5 tsp Dijon mustard; 0.5 tsp Table salt; 0.25 tsp Black pepper freshly ground

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Cost: $4.63 /serving

dairy free nut free gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

4 large Egg(s)2 large Egg white(s) you’ll have to boil these as whole eggs and discard the yolks2 Tbsp Chives fresh, chopped2 Tbsp Reduced calorie mayonnaise0.5 tsp Dijon mustard0.5 tsp Table salt0.25 tsp Black pepper freshly ground

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Instructions

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Step 1

Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes; drain and place eggs in an ice-water bath.

Step 2

When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Chop remaining whole eggs and whites into bite-size pieces.

Step 3

Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended. Yields about 1/2 cup per serving.