Creamy egg salad sandwich

Creamy egg salad sandwich

fresh creamy egg salad.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

4

Servings

10
lg eggs
1/2
cup mayo
1 1/2
tablespoon lemon juice (optional)
1
tablespoon dijon mustard
salt pepper
1
tablespoons minced parsely
  1. Combine 4 cups water and 4 cups ice cubes in a large bowl and set aside. Place eggs in a large saucepan; add water to cover by 1 inch and bring to a boil over high heat. Remove pan from heat, cover, and let stand for 8 minutes.
  2. Pour off water from saucepan and gently shake pan back and forth to crack eggshells. Transfer eggs to the ice water and cool for 5 minutes.
  3. Peel eggs and halve lengthwise. Transfer egg yolks to a bowl. Using a potato masher, mash yolks with mayonnaise, lemon juice, mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.
  4. Chop egg whites into 1/4-inch pieces. Fold whites, celery, chives and parsley into yolk mixture and refrigerate for 30 minuets. Season with salt and pepper to taste. Serve.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.