Chunky Egg Salad
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 216 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 284 milligrams
- Sodium
- 771 milligrams
- Carbohydrates
- 2 grams
- Protein
- 10 grams
- Sugar
- 1 grams
- Total: 28 min
- Prep: 8 min
- Cook: 20 min
Ingredients
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens
Directions
- 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.