Side dishe for 6

Egg Salad

Name: Egg Salad
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 large eggs; 1 tsp salt; 1/4 tsp cracked pepper; 1/4 cup celery; 1/3 cup whole egg mayonnaise; 2 tbsp dijon mustard; 1 tbsp horseradish; 3 tbsp fresh dill; 2 tbsp fresh chives; 1 tbsp fresh parsley; 1 pinch paprika

Firm-boiled eggs are chopped and mixed with celery, herbs, mayonnaise, mustard, and horseradish for a creamy salad.

$0.70per serving $

25 minstart to table

6servings

American Vegetarian Dairy-free Low-carb Budget Side dishes Lunches Summer

Ingredients

12 large eggs
1 tsp salt
1/4 tsp cracked pepper
1/4 cup celery
1/3 cup whole egg mayonnaise
2 tbsp dijon mustard
1 tbsp horseradish
3 tbsp fresh dill
2 tbsp fresh chives
1 tbsp fresh parsley
1 pinch paprika

Steps

Place the eggs in a large pot and cover them with water.
Bring the water to a boil, cover the pot, remove it from heat, and let the eggs stand for 10 minutes.
Cool the eggs in cold water for 5 minutes, then peel and chop them.
Mix the eggs, celery, mayonnaise, mustard, horseradish, dill, chives, parsley, salt, pepper, and paprika in a bowl.
Chill the egg salad for 5 minutes before serving.

Main ingredient on sale this week? See what to make with eggs on sale.