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Easy Egg Salad
Servings:
Makes About 1 1/2 cups as an appetizerPrep Time:
5 minutesCook Time:
0 minutes
Ingredients
6 eggs, hard-boiled
1/4 cup mayonnaise
3 Tbsp. minced shallot
2 tsp. lemon juice
1 tsp. Dijon mustard
Salt and pepper
Directions
1. Peel and coarsely chop eggs and place in a medium bowl.
2. Add mayonnaise, minced shallot, lemon juice, and mustard and stir to combine; season with salt and pepper to taste and refrigerate for up to 3 days.
Source: Hannaford fresh Magazine, March - April 2018
Nutrition
| Nutritional Facts | |
| Servings | Makes About 1 1/2 cups |
| Base Nutrients | |
| Calories | 280 kcal (14%) |
| Calories from Fat | 207 kcal (0%) |
| Total Fat | 23 g (35%) |
| Saturated Fat | 5 g (25%) |
| Cholesterol | 380 mg (127%) |
| Sodium | 300 mg (13%) |
| Total Carbohydrates | 3 g (1%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 13 g (22%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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