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.
Makes about 2 cups/4 servings
7 hard cooked eggs, completely cooled
½ stalk celery, about 4-inches, cut in 1-inch pieces
⅓ cup low-fat mayonnaise
2 teaspoons Dijon-style mustard
¼ teaspoon kosher salt
⅛ 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
1. 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.
2. 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.