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Description
Chopped dill and chives add fresh, herbaceous flavor to this traditional egg salad. While you can buy peeled hard-cooked eggs at the grocery store, it’s easy to cook your own: Steam them in a covered pot over boiling water for 13 minutes and then chill them in ice water for 10 minutes. The shells come right off! The recipe, which makes 2 1/2 cups, is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
4 SERVINGS
- 8 hard-boiled eggs (large, cold)
- 1/3 cup mayonnaise
- 2 Tbsp. chopped fresh chives
- 2 Tbsp. chopped fresh dill (or 2 tsp. dried dill weed)
- 1 Tbsp. yellow mustard
- 2 tsp. white distilled vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 stalk celery (finely chopped)
- 2 Tbsp. red onion (minced)
- 8 slices multigrain bread (toasted if you like)
- watercress (or mixed baby greens; optional)
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Directions
- Peel and chop eggs, using a knife or pastry blender; set aside.
- In a medium bowl, stir together mayonnaise, chives, dill, mustard, vinegar, salt, and pepper. Add eggs, celery, and onion, and stir until evenly blended.
- Spoon egg salad onto 4 slices of bread. Top with watercress, if you like, and then add the remaining slices of bread.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol430mg143% |
| Sodium850mg35% |
| Potassium390mg11% |
| Protein22g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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