|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||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.|
Make sandwiches with this flavorful egg salad using your favorite bread or biscuits and lettuce leaves. This egg salad also makes a great spread for appetizers. Put some on a cracker and top with a little caviar, sliced ripe or stuffed olives, red onion slices, or pimiento for tasty party food.
The egg salad mixture is shown on a cream cheese and chive biscuit.
8 large eggs
2 teaspoons chives
1/4 cup celery, finely chopped or thinly sliced
2 teaspoons Dijon mustard, plus more if desired
4 tablespoons mayonnaise, plus more if desired
1/8 teaspoon pepper
Salt, to taste
Gather the ingredients.
Put the eggs in a saucepan; cover with cold water. Cover the saucepan and bring to a full boil.
Remove from heat and let stand, covered, for about 18 to 20 minutes. Rinse the eggs with cold water until cool enough to handle.
Peel and chop the eggs, then put in a bowl. Add the snipped chives and celery. Stir in 2 teaspoons mustard and 4 tablespoons mayonnaise until well blended.
Add more mustard and mayonnaise if desired. Add pepper and stir in salt, to taste.
- For moister egg yolks, reduce the standing time to about 15 minutes.
- Use for sandwiches or hors d'oeuvres, or serve as a luncheon salad on lettuce leaves.
- Instead of chives, add finely chopped red onion or scallions to the egg salad.
- A tablespoon of fresh chopped parsley may be added to the egg salad along with the chives.