Egg Salad

Ingredients

  • 6   hard-cooked eggs, sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped pickle
  • 2 tablespoons chopped red bell pepper
  • 1 teaspoon Dijon mustard
  •  Salt and ground black pepper to taste

Directions

  1. Slice eggs using Egg Slicer Plus®; turn a quarter turn and slice again.

  2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.

Yield:

  • 4  servings of 1/2 cup 

Nutrients per serving:

Calories 320, Total Fat 30 g, Saturated Fat 6 g, Cholesterol 340 mg, Carbohydrate 2 g, Protein 10 g, Sodium 480 mg, Fiber 0 g

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