|Nutritional Guidelines (per serving)|
|Servings: 2 cups (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Egg salad has long been one of our favorite sandwich fillings. Sometimes we add capers, chopped dill pickles, chopped celery or chopped green or red pepper to it. We like it on whole wheat, white bread and, our favorite, croissants. We'll make the sandwiches with or without tomatoes and lettuce depending on season and mood. Whatever you prefer, it's good stuff.
- 6 large eggs
- 2 to 3 tablespoons mayonnaise (depending on your preference)
- 1 tablespoon brown mustard
- Optional: 1 tablespoon dill (finely chopped; recommended)
- 1/2 small lemon (juiced; about 1 teaspoon)
- 1 pinch cayenne pepper
- Salt (to taste)
- White pepper (to taste)
- Optional: 2 teaspoon capers
- Optional: 2 teaspoon dill pickles (chopped)
- Optional: 2 teaspoon bell pepper (red or green, chopped)
- Optional: 2 teaspoon celery (chopped)
Hard boil eggs (perfect hard-boiled eggs).
Chop eggs and place them in a small mixing bowl. Add mayonnaise, mustard, dill, lemon juice, cayenne pepper, salt, and white pepper. Mix well with an electric mixer.
Taste and adjust seasoning
Stir in any optional ingredients.
Chill for an hour or so, then serve.
- If you add dill, don't add the pickles and vice versa. The capers are good with the dill, celery, and red bell pepper - but not so good with the green bell or pickles. The green bell does well with the dill and celery.