Egg Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 4 |
| Serving Size | 1.77 oz |
Ingredients
10.59 oz
Eggs
3.53 oz
mayonnaise
2 tsp
mustard
1 tsp
Salt
1 tsp
Black pepper
1 tsp
Paprika
0.35 oz
Chives
Directions
Step 1
Place the eggs in a saucepan and cover with water. Bring to a boil over high heat.
Step 2
Reduce the heat to low and let the eggs simmer for 9 minutes.
Step 3
Remove the eggs from the heat and transfer them to a bowl of ice water to cool for 5 minutes.
Step 4
Peel the eggs and chop them into small pieces.
Step 5
In a separate bowl, combine the mayonnaise, mustard, salt, black pepper, and paprika.
Step 6
Add the chopped eggs to the mayonnaise mixture and mix well.
Step 7
Garnish with chopped chives.
Nutrition Facts
Fat:
11 g
(99
kcal)
Protein:
12 g
(48
kcal)
Carbohydrates:
1 g
(4
kcal)
| Calories | 2.6019 kcal | 0.13% |
| Vitamin A | 5.6994 IU | 0.63% |
| Monounsaturated Fat | 0.0531 g | 0% |
| Saturated Fat | 0.0531 g | 0.05% |
| Fat | 0.1947 g | 0.14% |
| Carbohydrates | 0.0177 g | 0% |
| Sodium | 4.425 mg | 0.89% |
| Fibers | 0 g | 0% |
| Sugars | 0.0177 g | 0% |
| Protein | 0.2124 g | 0.25% |
| Vitamin C | 0 mg | 0% |
| Calcium | 0.708 mg | 0.14% |
| Iron | 0.0177 mg | 0% |
| Potassium | 2.2302 mg | 0.45% |
| Alcohol | 0 g | 0% |
| Cholesterol | 6.5844 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0177 mcg | 0.74% |
| Vitamin E | 0.0177 mg | 0.12% |
| Zinc | 0.0177 mg | 0% |
| Selenium | 0.4071 mcg | 0.08% |
| Vitamin D | 0.0177 mcg | 0.12% |
Recipe Attributes
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