Dilly Egg Salad
Servings: 6 servings
Equipment
- 1 Potato Masher
Ingredients
- 2 Stalks Celery trimmed, diced small
- 1/4 Cup Minced Red Onion
- 1 Tbsp Whole Grain Mustard
- 1/4 Cup Mayonnaise
- 2 Tbsp Fresh Dill Chopped
- 10 Hardboiled Eggs
- Kosher salt and fresh cracked black pepper to taste
Instructions
- In a large, shallow bowl, mash the hard-boiled eggs with a potato masher until partially smooth.
- Mix in the celery, onion, mustard, mayonnaise, and a big pinch of salt and pepper.
- Taste for seasoning and add salt if needed.
- The egg salad will keep, refrigerated and covered for up to 5 days.
Nutrition
Serving: 1Serving | Calories: 199kcal | Carbohydrates: 2g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 315mg | Sodium: 201mg | Potassium: 156mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 511IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
