Egg Salad

Name: Egg Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more as needed; 79 milliliters dice celery (about 1 stalk); 2 teaspoons Dijon mustard; 2 Tbsps dill pickle relish; 6 larges eggs; 1 teaspoons kosher salt, plus more as needed; 79 milliliters mayonnaise

Egg Salad might be just the side dish you are searching for. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 116 calories. This gluten free, dairy free, whole 30, and vegetarian recipe serves 8. A mixture of eggs, dill pickle relish, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Place the eggs in a medium saucepan. (They should sit in a single layer.)

Ingredients you will need

Egg

Equipment you will use

Sauce Pan

Add enough cold water to cover them by 1 inch. Bring to a boil over high heat, remove the pan from the heat, cover with a tightfitting lid, and let the eggs sit in the hot water for 8 minutes.Using a slotted spoon, transfer the eggs to a large bowl and fill the bowl with enough cold water to cover the eggs by a few inches. Gently crack the shells against the side of the bowl.

Ingredients you will need

Pasta Shells

Water

Egg

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Let the eggs sit in the water until cool, about 30 minutes.When the eggs are cool, drain them and wipe out the bowl. Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.

Ingredients you will need

Potato