Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Grated Egg Salad
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 502
- Total Fat
- 38 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 569 mg
- Sodium
- 563 mg
Give your egg salad drama! Level up the humble dish by grating the eggs and celery on a box grater before mixing them up for a silky spread that’s perfect on thick-cut toast. A final dusting of finely grated egg from a rasp grater makes the toast extra delicious – and photogenic.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 502
- Total Fat
- 38 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 569 mg
- Sodium
- 563 mg
Ingredients
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Directions
- Fill a large bowl halfway with ice and water. Bring a large pot of water to a boil over high heat. Use a spider or slotted spoon to carefully add the eggs to the boiling water. Boil the eggs for 10 minutes, then drain and transfer to the ice bath. When cool enough to handle, crack and peel the eggs, discarding the shells. Refrigerate 1 egg until ready to serve.
- Grate the remaining 5 eggs on the large holes of a box grater, then transfer to a medium bowl. Grate the celery on the same side of the grater (discard any leftover fibrous strings), then add to the bowl. Stir in the mayonnaise, mustard, salt and pepper. Fold in the parsley and scallions.
- Divide the egg salad evenly between the toast slices. Use a rasp grater or the small holes of a box grater to grate the remaining egg over top of each. Serve immediately.
