Chunky Egg Salad
Chunky Egg Salad
Enjoy a variety of textures and classic flavors from celery, whole-grain mustard and chopped boiled eggs in this fuss-free egg salad.
Cook time:
Serving size: 4
Calories per serving: 413
1/2 medium red
onion, chopped
12 large
eggs
1 stalk
celery (with leaves), chopped
1/2 cup
mayonnaise
2 tablespoons chopped fresh
dill
2 tablespoons whole-grain
mustard
1 tablespoon plus 1 teaspoon freshly squeezed
lemon juice
2 teaspoons kosher
salt
freshly ground
black pepper
serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or
salad greens
Directions:
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
