Traditional Egg Salad Recipe

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Ingredients:

Serving

6 eggs , brought to room temperature
4 quarts water
4 tbsp mayonnaise ( good quality- such as hellman's)
1 pinch salt
1 pinch white pepper

Directions:

Fill a medium pot with three to four quarts of water and bring to a boil.
Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water.
Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.
Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.
Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
Serve with crisp lettuce and your favorite bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	188.38 Kcal (789 kJ)
Calories from fat	152.57 Kcal
		% Daily Value*
Total Fat	16.95g	26%
Cholesterol	251.32mg	84%
Sodium	224.51mg	9%
Potassium	94.68mg	2%
Total Carbs	0.84g	0%
Sugars	0.28g	1%
Dietary Fiber	0.02g	0%
Protein	8.72g	17%
Iron	1.3mg	7%
Calcium	133mg	13%

Amount Per 100 g
Calories	18.36 Kcal (77 kJ)
Calories from fat	14.87 Kcal
		% Daily Value*
Total Fat	1.65g	26%
Cholesterol	24.49mg	84%
Sodium	21.88mg	9%
Potassium	9.23mg	2%
Total Carbs	0.08g	0%
Sugars	0.03g	1%
Dietary Fiber	0g	0%
Protein	0.85g	17%
Iron	0.1mg	7%
Calcium	13mg	13%

* 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.

Tastes

salty
savory
bitter
sweet

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