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Creamy egg salad sandwich
fresh creamy egg salad.
tablespoon lemon juice (optional)
tablespoon dijon mustard
tablespoons minced parsely
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.
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.
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.
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.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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