This basic egg salad is great for sandwiches. It can be "dressed-up" by adding chopped green onion or shallot, chopped pickles, chopped sun-dried tomatoes or chopped fresh herbs.
7 hard cooked eggs, completely cooled 1/2 stalk celery, about 4-inches, cut in 1-inch pieces 1/3 cup low-fat mayonnaise 2 teaspoons Dijon-style mustard 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground white or black pepper
calories 196 (71% from fat) · carb 3g · protein 11g · fat 15g · sat fat 4g · chol 378mg · sod 371mg · calc 48mg · fiber 0g
Remove shells from eggs and discard. Cut eggs in quarters and reserve. Place the celery in the work bowl of a Cuisinart Food Processor. Pulse to chop finely, about 15 times; scrape the work bowl. Add the quartered eggs to the work bowl; pulse 5 times to chop roughly. Add mayonnaise, mustard, salt, and pepper. Pulse until mayonnaise and mustard are completely mixed in and desired texture is reached, 10 - 20 times.
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