Served on sourdough bread with lettuce, tomato and salad greens. A great lunch or brunch dish!
Directions for: Chunky Egg Salad
Ingredients
medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
cup mayonnaise
2 Tbsp chopped fresh dill
2 Tbsp whole-grain mustard
1 Tbsp + 1 tsp freshly squeezed lemon juice
2 tsp kosher salt
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, salad greens
Directions
1. In a small bowl soak the onions in cold water for 15 minutes. Drain. Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Tips and Substitutions
Per Serving: Calories: 216; Total Fat: 18 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 284 milligrams; Sodium: 771 milligrams
Source and Credits
Courtesy of Food Network Kitchen
See more: Appetizer, Eggs/Dairy, Herbs, Lunch, Salad, Vegetables, Brunch