Ingredients:
- 1 garlic clove
- 1/2 fennel bulb, finely chopped (1 cup), plus 1 tbsp finely chopped fronds
Directions:
- Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.
- Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Chop eggs and stir into dressing with fennel and fronds.
- Cooks notes: Egg salad can be made 1 day ahead and chilled. Bring to cool room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.83 Kcal (1908 kJ) | ||
| Calories from fat | 368.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.91g | 63% | |
|---|---|---|---|
| Cholesterol | 511.4mg | 170% | |
| Sodium | 461.58mg | 19% | |
| Potassium | 364.34mg | 8% | |
| Total Carbs | 5.2g | 2% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 18.22g | 36% | |
| Vitamin C | 7mg | 12% | |
| Iron | 3.1mg | 17% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 208.72 Kcal (874 kJ) | ||
| Calories from fat | 168.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.73g | 63% | |
|---|---|---|---|
| Cholesterol | 234.16mg | 170% | |
| Sodium | 211.35mg | 19% | |
| Potassium | 166.83mg | 8% | |
| Total Carbs | 2.38g | 2% | |
| Sugars | 0.42g | 4% | |
| Dietary Fiber | 0.57g | 5% | |
| Protein | 8.34g | 36% | |
| Vitamin C | 3.2mg | 12% | |
| Iron | 1.4mg | 17% | |
| Calcium | 45.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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