Raquels Slimmed Down Egg Salad Food
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
RAQUEL'S SLIMMED DOWN EGG SALAD
Make and share this Raquel's Slimmed Down Egg Salad recipe from Food.com.
Provided by Raquel Grinnell
Categories Lunch/Snacks
Time 27m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a dozen eggs to boil in cold water; allow to come to a rolling boil, remove from heat and cover for 12 minutes. Then cool in ice water, peel and discard the yolks from 8 eggs. Chop all eggs and whites, mix with remaining ingredients. Can be eaten with baked reduced fat crackers, reduced calorie bread, celery sticks, endive lettuce, etc.
Nutrition Facts : Calories 121.8, Fat 8.2, SaturatedFat 1.8, Cholesterol 129.2, Sodium 258.9, Carbohydrate 1.9, Fiber 0.1, Sugar 1.1, Protein 9.2
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