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The Best Egg Salad Ever

The Best Egg Salad Ever
The Best Egg Salad Ever requires roughly 20 minutes from start to finish. This recipe serves 2. Watching your figure? This dairy free recipe has 319 calories, 18g of protein, and 12g of fat per serving. Head to the store and pick up rye bread, if desired, green onions, 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. com. It works well as an affordable main course.

Instructions

1
Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
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2
Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
3
Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
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Ice CubesIce Cubes
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EggEgg
4
To peel, gently tap egg on countertop until entire shell is finely crackled.
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EggEgg
5
Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
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6
Coarsely chop eggs and place in medium bowl. Stir in mayonnaise, salt and pepper. Stir in ham and onion.
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MayonnaiseMayonnaise
OnionOnion
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HamHam
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7
Spread egg mixture on each of 2 slices toasted bread. Top with remaining bread.
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BreadBread
EggEgg

Equipment

DifficultyNormal
Ready In20 m.
Servings2
Health Score9
Dairy Free
DietsDairy Free
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