The most perfect, creamy Egg Salad with the best dressing will tick all of your egg salad loving boxes! Serve up a special egg salad with a delicious mayo dressing filled with fresh dill, chives, Dijon mustard and creamy horseradish!
PREP:10 MINS COOK:15 MINS TOTAL:25 MINS
SERVES: 6 PEOPLE
INGREDIENTS
12 large eggs
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 cup finely chopped celery, (or dill pickles)
1/3 cup whole egg mayonnaise, or Japanese mayo
2 tablespoons Dijon mustard
1 tablespoon horseradish
3 tablespoons fresh dill, finely chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
Pinch of paprika
INSTRUCTIONS
Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10-12 minutes. DO NOT LIFT OR REMOVE LID.
Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
Peel eggs and chop into quarters.
Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.
NUTRITION
Calories: 157kcal | Carbohydrates: 3g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Fiber: 1g | Sugar: 2g
THERE YOU GO!
If you don't know how to start ketodiet properly or do you want to lose possibly 5-10 lbs in the first week alone with keto ? Join "The 28 Day Keto Challenge".
Comments