Crunchy Egg Salad

Name: Crunchy Egg Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 113 grams sliced water chestnuts, drained and chopped; 1 teaspoon dry mustard; 4 eggs; 79 milliliters mayonnaise; 1 teaspoon paprika; 2 servings salt and pepper to taste; 79 milliliters sweet pickle relish

Need a gluten free, dairy free, fodmap friendly, and whole 30 main course? Crunchy Egg Salad could be a great recipe to try. One serving contains 464 calories, 12g of protein, and 37g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up pickle relish, paprika, mayonnaise, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel and chop.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a large bowl. Stir until well combined. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper