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 = 30What's this? |
Egg Salad
Servings = 4 | Serving size =1/2 cup
This recipe can be multiplied by 2, 3.
This recipe can be divisible by 2.
Egg salad will keep well for 48 hours if kept refrigerated.
| 3 quarts | water |
| 8 large | eggs |
| 1/2 cup | celery |
| 1/2 cup | sweet gherkin pickle |
| 3 Tbsp | reduced-fat mayonnaise |
| fresh ground black pepper | |
| 1/4 tsp | salt |
Place 3 quarts water in a medium sized pot over high heat.
When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and place in cold water. After about 2 minutes the eggs will be easy to peel.
Slice the cooked eggs in half and throw away four of the yolks.
Coarsely chop the cooked egg whites. Add them to a mixing bowl with four egg yolks and the diced celery, diced pickle, mayonnaise, pepper and salt.
Fold together gently and chill at least one hour.
Nutrition Facts
Serving size: 1/2 cup | Servings 4
Calories 143 | Calories from Fat 75
Amount Per Serving (% Daily Value)
Total Fat 8g (13%) | Saturated Fat 2g (11%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 210 mg (70 %) | Sodium 444 mg (19 %)
Total Carbohydrates 6g (2%) | Sugars 5g
Dietary Fiber 0g (2%) | Protein 10g
Vitamin A 9% | Vitamin C 1 % | Calcium 4% | Iron 3%
Vitamin K 22 mcg | Potassium 186 mg | Magnesium 11 mg
"On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar."
-Thomas Jefferson, Virginia Farmer
The refrigerator light goes on...
Yes, you can eat egg salad. The variations I will leave up to you. My brother loves Heinz India Relish and I like capers. I will also say that I have tried this recipe both with the reduced-fat mayonnaise and the non-fat and it makes little difference in flavor.
