Egg Salad

Prep Time
10 min
Cook Time
10 min
Recipe Details
  • 4 large egg(s)
  • 2 large egg white(s), you’ll have to boil these as whole eggs and discard the yolks
  • 2 Tbsp chives, fresh, chopped
  • 2 Tbsp light mayonnaise
  • 1/2 tsp Dijon mustard
  • 1/2 tsp table salt
  • 1/4 tsp black pepper, freshly ground
  1. Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes; drain and place eggs in an ice-water bath.
  2. When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Chop remaining whole eggs and whites into bite-size pieces.
  3. Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended. Yields about 1/2 cup per serving.
Stir in 1/2 teaspoon of ground paprika for added flavor and color.

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