Egg Salad
Stuff this easy salad in wraps, in a sun-ripened tomato or avocado, on a lettuce wrap, or between two slices of bread for the ultimate egg salad sandwich.
Course Salad
Cuisine American
Keyword brunch, creamy egg salad, creamy mayonnaise egg salad, egg recipe, egg salad
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Servings 4
Calories 224 kcal
Author Beth Pierce
6 large hard boiled eggs peeled and coarsely chopped 1/4 cup plus 1 tablespoon mayo 1 tablespoon Dijon mustard 1/2 cup finely chopped red pepper 1/4 cup finely chopped red onion 1 stalk celery thinly sliced 1/4 teaspoon crushed red pepper kosher salt and black pepper to taste Gently combine eggs, mayo, mustard, red pepper, red onion, celery and crushed red pepper. Season with salt and pepper to taste.
Calories: 224 kcal | Carbohydrates: 4 g | Protein: 10 g | Fat: 19 g | Saturated Fat: 4 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 6 g | Trans Fat: 0.03 g | Cholesterol: 286 mg | Sodium: 234 mg | Potassium: 185 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1067 IU | Vitamin C: 25 mg | Calcium: 49 mg | Iron: 1 mg