Egg Salad

This Kosher American Egg Salad is a creamy, flavorful dish that combines hard-boiled eggs with a blend of fresh herbs and spices. Perfect for a light appetizer or a satisfying sandwich filling, it highlights the versatility of eggs in a delightful way.

Ingredients

• 4 large eggs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• Salt - to taste
• Black pepper - to taste
• 2 slices of whole grain bread (optional for serving)
• Lettuce leaves (optional for serving)

Steps

1. Place the eggs in a saucepan and cover them with cold water by about an inch.
2. Bring the water to a boil over medium-high heat, then cover the pot, remove it from heat, and let it sit for 12 minutes.
3. After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
4. Once cooled, peel the eggs and chop them into small pieces.
5. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, chives, lemon juice, salt, and black pepper. Mix gently until combined.
6. Taste and adjust seasoning if necessary.
7. Serve the egg salad on whole grain bread with lettuce leaves, or enjoy it on its own.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 18 g
• Fiber: 2 g
• Sugar: g
• Sodium: 450 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and minerals, including Vitamin D and B12.

Tags