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. This unique egg salad sandwich makes a yummy simple meal. Dovetailing Tip:Use the remaining 12 hard-boiled eggs from day 1 in todays egg salad.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 413
Ingredients:
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:
In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
