Classic Egg Salad
This creamy egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, served on a bed of leafy mixed greens, or stuffed into cherry tomatoes for an impressive appetizer.
6 hard-boiled eggs, sliced
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 tablespoon minced onion
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup finely chopped celery
- Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.
- Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl.
- Add chopped eggs and celery; mix well.
- Refrigerate, covered, to blend flavors.
- Serve on lettuce leaves; garnish with reserved egg slices.
Makes 4 servings.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
- Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
Nutritional Information Per Serving (1/4 recipe): Calories: 169; Total Fat: 12 g (Saturated fat: 3 g; Polyunsaturated fat: 4 g; Monounsaturated fat: 4 g); Cholesterol: 283 mg; Sodium: 368 mg; Carbohydrates: 5 g; Dietary Fiber: 0 g; Protein: 10 g; Vitamin A: 455.8 IU; Vitamin D: 61.5 IU; Folate: 40.2 mcg; Calcium: 50.9 mg; Iron: 1.4 mg; Choline: 190.8 mg.
Recipe and photograph provided courtesy of the American Egg Board.