Raquels Slimmed Down Egg Salad Food

THE BEST EGG SALAD

The Best Egg Salad image

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

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

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

Raquel's Slimmed Down Egg Salad image

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

Ingredients

8 large egg whites (hard boil the eggs and discard the yolks)
4 large eggs, hard boiled
2 teaspoons Dijon mustard or 2 teaspoons spicy brown mustard
6 tablespoons reduced-fat mayonnaise (Hellman's preferred)
1 teaspoon dried chives

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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